Chettiar Aubergine Curry

I saw this made when I attended a masterclass at Benares in London. The thing that struck me most about it was that, in the end, we're just talking about eggplant and potato. You wouldn't normally associate these thing with creating a sexy dish. This was totally satisfying and a real testament to what can be done with humble ingredients.

8-10 baby aubergines (eegplant), or use 2 large ones, diced
3 medium potatoes
salt
4 tablespoons vegetable oil
5cm cassia bark or cinnamon stick
1 teaspoon fennel seeds
8 curry leaves
2 large onions, finely chopped
1.5 teaspoons finely chopped garlic
10 dried red chillies, crushed
3 tablespoons toasted coriander seeds, crushed
1 large tomato, cut into wedges
400 milliliters coconut milk
2 tablespoons chopped coriander leaves

Cut the baby aubergines in half lengthways. Cut the potatoes into wedges and par-boil in salted water for 8-10 minutes, then drain.

Meanwhile, heat the oil in a wok or kadhai and saute the cassia or cinnamon, fennel seeds and curry leaves for a minute or two until they crackle. Add the onions and garlic, and saute until the onions are softened and browned, then add the crushed chillies and coriander seeds and saute for 1-2 minutes.

Add the aubergines and potatoes, and cook for few minutes until the aubergines soften. Add the tomato, coconut milk, 100ml water and salt to taste. Bring to a simmer and cook gently for about 10 minutes until the vegetables are cooked and the sauce has thickened.

Scatter with chopped coriander leaves to serve.