SERVES 04

INGREDIENTS

03 tbsp ghee or butter
Few curry leaves/small piec rampa and cinamon stick
01 tsp cumin seeds
02 cloves garlic thinly sliced
01 tbsp chillie pieces
500 gm aubergine cut in to 1 cm dice
50 gm maldive fish-broken in to small pieces
03 tbsp mango chutney chopped in to a paste
01 tsp lime juice
salt to taste

METHOD

1. Heat the oil in a saucepan add curry leaves, rampa, cinamon stick, onion, garlic, maldive fish stir and cook for few minutes.

2. Add the aubergine and chillie pieces, cook for 15 minutes stiring from time to time until aubergines are soft.

3. Mix in mango chutney,lime juice and salt in a low heat.

4. Correct the seasoning and serve hot.