This beautiful curry comes from the ridiculously romantic Lake Palace in Udaipur and is a thick, sweet and sour mess of diced, roast eggplant, cooked with a reduced tomato sauce with ginger, garlic, turmeric, coriander, fennel and nigella seeds and a hint of cayenne pepper.  It's completely addictive and almost guaranteed to turn around non-eggplant-eaters. 
Eggplant, ginger, garlic, rice bran oil, salt, fennel seeds, nigella seeds, tomatoes, coriander, turmeric, cayenne pepper.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL2.1g15.3g
- SUGARS2.5g18.4g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

This will accompany the chicken and 100 almonds, tarka dahl, or any curry nicely, or could form the basis of a vegetarian dinner with steamed rice, naan bread and raita.

It's also great cold the next day - try it in a thick-cut ham sandwich or alongside cheese as a sort of relish.

SMALL AND LARGE: Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C), or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

DEFROST INFORMATION: suitable for freezing. Defrost overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process. 

Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven and may vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.