Aubergine and coconut fry

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. Cook for 1-2 minutes, adding a splash of water to stop them from burning.
6. Add the coconut and fry for a further 2 minutes to coat the aubergine and brown the coconut.
7. Season well with salt and serve.