Aubergine Kadhai


  • 2 medium sized aubergines.
  • 3-4 tbsp cooking oil (mustard oil is amazing for this dish)
  • 1 tsp. brown/black mustard seeds
  • 1 tsp. turmeric powder
  • 1 1/2 tsp. salt
  • 1/2 tsp. chilli powder
  • 2-3 dry red chillies, broken up into 2-3 pieces each
  • 12-15 curry laves, if you can find some


  1. Slit the aubergines lengthways. Leave the stalks intact, just trimming the dry/stale ends.
  2. Place aubergines in a bowl, sprinkle turmeric, salt and chilli powder on to. Mix well and keep aside for an hour or so.
  3. Heat oil in a wok or karahi/kadhai.
  4. Add mustard seeds and when they splutter, add curry leaves and whole chillies. Stir for a few seconds and then add aubergines.
  5. Stir fry on medium to moderate heat until aubergines are cooked. This will take 10-15 minutes, depending on the size of aubergines.
  6. Lift off into a serving dish, using a slotted spoon, leaving any excess oil in the wok.
  7. Serve hot. This dish is best when served immediately after it is cooked.

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