Egg plant sweet-potato Curry

Ingredients

Egg plants/ aubergines outer skin peeled and cut into medium sized pieces 2 large ones

Potato peeled and cut into medium sized pieces ½ cup

Olive oil 2 tbsp

Cinnamon powder 1 tsp

Mustard seeds ½ tsp

Shallot chopped 2 tbsp

Ginger finely chopped 2 tsp

Garlic cloves finely chopped 1 tsp

Red chilli finely chopped 1

Sugar 2 tsp

Garam masala 2 tsp

Tomatoes peeled and chopped 2 cups

Lime juice 1 tbsp.

Spinach 1 cup

Coriander leaves chopped 2 tbsp.

Salt and pepper to taste

Preparation

Place the aubergine and potato pieces in a baking tray lined with baking paper, sprinkle olive oil, cinnamon powder, salt and pepper.  Roast for 40 minutes in at 180 oC preheated oven and keep aside.

Heat 1 tbsp. oil in a pan, add mustard seeds and allow to pop.  Closing the pan during the spluttering prevents oil spreading all over the kitchen.  When all the mustard seeds are popped add the chopped shallots, ginger, garlic and chilli. Sauté for a while till the colour changes.  Now add garam masala and sugar, mix well and add the tomatoes mix together and allow to simmer for 10 minutes on low flame.

Stir in the baked aubergines and potatoes and cook for a further 10 minutes.  Add the chopped spinach leaves and mix well and cook for a few minutes and remove from heat.

Garnish with cilantro (coriander leaves) leaves.