A few coriander leaves for garnish, washed and chopped
A few curry leaves
Aubergines in an Aromatic Tamarind Sauce
Make two cross slits on the base of each of the aubergines and place in a bowl. Sprinkle the salt over them and set aside.
Heat a large saucepan or a deep wok. Tip in the oil. Add the Rajah mustard seeds and curry leaves and mix.
After they have crackled, put in the onions and fry for 2-3 minutes until soft. Add the Rajah cumin, Rajah coriander, Rajah chilli powder and Rajah turmeric and mix. Then add garlic and ginger along with the aubergines.
Pour in 200ml of hot water with the tamarind and mix. Cover and simmer for 10 minutes. Add the coconut cream and cook for two minutes more.