To make the spice powder, put the coriander seeds and coconut in a dry frying pan set over a medium heat and toast for 12-14 minutes until nutty and light brown. Remove from the heat and leave to cool, then transfer to a small food processor with the garlic and grind to a coarse powder. Set aside.
Heat the oil in a large heavy- based pan set over a medium heat. Add the mustard seeds, urad dal, cumin seeds and dried chillies. Fry for a few seconds, then add half the curry leaves along with the onions. Cook for 4 minutes until the onions are starting to soften, then add the tomatoes and fry for 4 minutes until softened. Add the chilli powder, turmeric and coconut spice powder. Fry for 4 minutes until the oil leaves the sides of the pan.
Add the aubergines and stir well, cooking for 2 minutes. Season with salt, lower the heat, cover and cook for 12-15 minutes until the aubergines are soft, stirring halfway through to ensure the mixture doesn’t stick to the bottom of the pan. Garnish with the coriander leaves and remaining curry leaves and serve with the rice.
Recipes and photographs taken from curry by Maunika Gowardhan, photography by Haarala Hamilton (quadrille, £26)
