Eggplant and Brussels Sprouts Kadai

2 eggplants, sliced into ½ cm slices

salt, to season

2 cups brussels sprouts, halved

1 litre vegetable oil, for deep frying

1 tsp fennel seeds

½ tsp cumin seeds

4 cm cassia bark

3 cardamom pods

2 dried red chillies

1 brown onion, thickly sliced

1½ tbsp ginger and garlic paste

2 tomatoes, diced

1 tbsp tomato sauce (ketchup)

2 tsp dried fenugreek leaves

thinly sliced ginger, to serve

sliced green chilli, to serve

subheading: Kadai Masala:

1 tbsp ground coriander

½ tsp ground turmeric

½ tsp ground black pepper

1 tsp Kashmiri chilli powder

1 tsp garam masala

½ tsp ground cloves

Directions at adamliaw.com

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