2 large aubergine, sliced into thin sticks
1 1/2 cups mango chutney
1 tsp curry powder
1 Tbsp green cardamom
1 tsp turmeric powder
1 tsp ginger, chopped
1/2tsp chili power
5 garlic cloves
1 Tbsp tomato puree
Oil for frying the aubergine slices -2 cups oil
a pinch of salt to taste
1/2 tsp chili flakes if you like

Directions

• Cut the aubergine into thin sticks and cut off the seed layer to avoid the bitterness, sprinkle the turmeric and a dash of salt into the aubergine slices.

• Put the oil into a medium size pan over high heat,. When the oil is heat, add the aubergine into the pan just about to cover the space of the pan, fry until turn into beautiful golden color then turn the slices and fry until all evenly look golden, repeat the process with rest of the slices, use a slotted spoon to remove the aubergine from the oil and transfer into a dry plate cover with paper towel.

• Add the garlic cloves into the oil pan and fry them about 10 seconds. Transfer the garlic into fried aubergine plate.

• Pure the oil into a glass bottle for reuse, use the same pan if you like, turn the heat medium-low, as the pan heat up, add the chopped ginger, curry powder, chili powder, and green cardamom, leave to cook for a minute until the spices are fragrant.

• Add the mango chutney and tomato puree into the pan and leave to cook for 1 minute. Sprinkle the salt to taste, remove the pan from the heat to avoid overcooking. Sprinkle the chili flakes if you like.

• Serve with warm bread or a bowl of rice. 

Yield: 3 to 4 serves

Preparation time: 35 mints
Total time: 37 mints

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