Aubergine and Coconut Fry

Spiced aubergine fried with desiccated coconut. 

By Kevin Fernandez
1 min read
Aubergine and Coconut Fry Recipe

Serves: 2 - 3 | Suitable for vegetarians Ⓥ

Introduction

This aubergine stir fry uses Rafi's Spices to make a simple side dish to serve with your favourite Curry Pack. This would also work well as a side to other main dishes and is a great way of using up any leftover vegetables like aubergine, sweet potato and courgettes. 

Ingredients

 Serves 2 - 3
1/2 tsp Mustard Seeds
6 - 8 fresh curry leaves (sliced)
1 aubergine (cut into chunks)
1 garlic clove
1/4 tsp Turmeric
10g Desiccated Coconut
Salt to taste 

Instructions

  1. Heat the oil in a large frying pan until hot.
  2. Add the mustard seeds and fry them until they start to pop.
  3. Add the curry leaves, let them sizzle briefly and then add the aubergine.
  4. Fry for 6-8 minutes until the aubergine is soft all the way through and charred on the outside.
  5. Lower the temperature and add the garlic and turmeric.
  6. Cook for 1-2 minutes, adding a splash of water to stop them from burning.
  7. Add the coconut and fry for a further 2 minutes to coat the aubergine and brown the coconut.
  8. Season well with salt and serve.


You will need

Recipe from

The Rafi's Spicebox Cookbook

In 2016, we released the Rafi’s Spicebox Cookbook with recipes all based on Indian flavours and concepts. Some of them have evolved from Rafi’s original recipes and others from our team's travel to India and beyond. This book was written to inspire you to cook the best food that you can. If we can encourage you to enjoy the whole process of cooking these dishes and sharing them with family or friends, our work is done. We’re very proud of these dishes, and hope to hear what you’ve done with them in your own kitchen!

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