Heat pan over medium to high heat, pour in oil when fragrant add the curry spice mix and fry to release the curry aromas. Pour in the sauce mix followed the bay leaves, onion, garlic and lime juice. Lemon or lime juice just brings out full flavour of the curry. Continue to fry until the onion becomes translucent, add in the chopped aubergine/brinjal with a splash of water. Let this simmer (give it a stir every so often so that it doesn’t stick to bottom of pan) for about 10 minutes until the brinjal is cooked, remove from heat and stir in the yoghurt. Tip: Jar some as a gift for someone.Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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