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Very tantalising to look at but even more irresistable once you have made it!

Ingredients

• 1Kg of mini Aubergines
• 10 potatoes (cut into cubes)
• One bunch of coriander (finely chopped up)
• 6 fresh tomatoes diced
• 4 teaspoon of turmeric powder
• 3 teaspoon of chili powder
• 1 teaspoon of garam massala
• 4 teaspoon of Patak’s Kashmiri Massala Curry Paste
• Juice from 2 fresh limes
• 5 tablespoon of sunflower cooking oil

Blended Ingredients

• 4 white onions
• 10 cm of ginger
• 6 cloves of garlic

Method

1. First, boil the potato cubes in a pot and set aside. Cut the aubergines length wise and make them look like a flower in bloom and stuff them with the puree of white onions, ginger and garlic.

2. Heat up another big pot with the cooking oil. Brown the stuffed aubergines for about 10 minutes. Then, add the turmeric powder,chili powder and Kashmiri Massala Curry paste and cook them about another 5 minutes.

3. Now, add the chopped tomatoes and stir the dish well. Then, add the boiled potatoes and slowly add some water from the boiled potatoes (about 5 ladle full of it). Let the dish simmer for another 20 minutes.

4. Add the garam massala and let the dish cook for another 5 minutes.  Also, add the chopped coriander as well and sitr it well .Finally, add the lime juice to create a more tangy taste.

This is an extremely tasty dish created by me and my Punjabi husband.

Makes serving for 6 persons.