Roasted Aubergine Curry and Pol Roti
For the Curry
Preheat the oven to 180°C fan.
Chop your aubergines into 3cm thick chunks and dice your red onion.
In a large bowl, toss the aubergine with the vegetable oil, ½ tsp of the ground turmeric and a generous pinch of salt. Spread on a large roasting tray in a single layer and roast for 15 mins, tossing every 5 minutes or so.
Meanwhile, heat 2 tbsp coconut oil in a large frying pan over a medium heat. Add the mustard and fenugreek seeds.
Once the mustard seeds stop crackling, add the cinnamon stick, curry leaves, onion, garlic, ginger, lemongrass and dried chillies. Stir well to coat in the oil, add a pinch of salt and continue to cook for 8-10 mins, stirring occasionally until the onions are soft and translucent.
Add the curry powder and remaining ½ tsp ground turmeric and cook for a further minute, adding a splash of water if they begin to stick to the pan.
Add the coconut milk, stock and tamarind, reduce the heat to low and cook 3-4 mins until the liquid has reduced to half.
Stir through the roasted aubergine and sugar and continue to simmer for 3 mins, then season to taste with salt.
Step 9. For the Roti
Finely chop your red onion, green chilli and curry leaves.
Add your chopped chillies and onion to a large mixing bowl along with your flour, curry leaves, coconut oil, and desiccated coconut. Mix the ingredients together, adding a little warm water at a time, to bring together a cohesive dough that does not stick to the hands. The dough should have the consistency of play-dough.
Knead for about 5 minutes by hand. There’s no need to use a stand mixer for this.
Leave to rest at room temperature, covered with cling film for at least 30 mins, or longer if preparing ahead.
Roll out into 6-inch discs the thickness of two stacked one pound coins. I prefer a slightly rough, natural look rather than perfect circles.
Heat a dry non-stick pan or well-seasoned cast-iron pan over high heat and then reduce heat to medium and cook the rotis for 4-5 mins flipping halfway through (The key is not to use oil or fat when cooking the rotis and to cook them on a hot dry pan).
Serve immediately with your curry or store in a box wrapped in a clean kitchen towel.