4 tbsp vegetable oil
½ cinnamon stick
1 tsp fennel seeds
8 curry leaves
2 large onions, chopped
1½ tsp chopped garlic
10 dried whole red chillies, crushed
3 tbsp toasted coriander seeds, crushed
½ tsp  ground turmeric
8-10 baby aubergines, cut into 4 lengthways
3 medium potatoes, cut into wedges
400ml can coconut milk
1 large tomato, cut into wedges
2 tbsp chopped coriander leaves

1. Heat the oil in a frying pan
2. Add the cinnamon stick, fennel seeds and curry leaves, cooking until fragrant.
3. Add the onion and garlic
4. Fry until golden
5. Add the crushed chilli, turmeric and coriander. 
6. Cook for a minute
7. Add the aubergines and potatoes, frying until the aubergines have softened.
8. Add the coconut milk, tomato and 100ml water
9. Simmer for around 20 minutes until the vegetables are cooked through.
10. When the sauce thickens, remove from the heat
11. Garnish with chopped coriander leaves
12. Serve.