Potato curry with Indian-style flatbread and spiced eggplant pickle

Name: Potato curry with Indian-style flatbread and spiced eggplant pickle
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ teaspoon brown mustard seeds; ghee; 2 small red birds-eye or serrano chillies, split lengthwise; 2 small red birds-eye or serrano chillies, split lengthwise; 1 teaspoon finely chopped ginger; 2 small brown onions, finely sliced; 2 large dried Kashmiri, Chinese or New Mexican red chillies; 2 large dried Kashmiri, Chinese or New Mexican red chillies; 2 large dried Kashmiri, Chinese or New Mexican red chillies; 20 fresh curry leaves; 4 tablespoons cooked peas; 1 teaspoon sea salt; 400 g/12½ oz potatoes, peeled and cut into 2.5 cm/1 in dice; 3 tomatoes, peeled and quartered; 200 ml/6½ fl oz coconut milk; 200 ml/6½ fl oz water; 4 teaspoons mild curry powder; 1 teaspoon ground turmeric; 2 teaspoons finely chopped ginger; 2 tablespoons desiccated coconut; 1 teaspoon finely chopped green jalapeño chilli; 2 tablespoons rice flour; 250 ml/8 fl oz lukewarm water; 8 teaspoons Spiced Eggplant Pickle; 300 g/9½ oz plain/all-purpose flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

ghee
½ teaspoon brown mustard seeds
20 fresh curry leaves
2

Asia
Oceania
India
Australia
Preserve
Vegetarian

Method

Heat 1 tablespoon ghee in a pan and cook mustard seeds, curry leaves and dried chillies for 30 seconds, or until seeds pop. Stir in onion, ginger and fresh chilli and cook for about 2 minutes, or until softened. Add curry powder and turmeric and stir to coat onion. Pour in co