DRY INDIAN POTATO CURRY
in Aubergine Shells with yoghurt

2 large aubergines
750g waxy potatoes, peeled and cut into 1cm cubes
6-8 tbsp vegetable oil
1 tbsp cumin seeds
1 tsp mustard seeds
1 tsp sesame seeds
1 onion, finely chopped
1-2 garlic cloves, crushed
1 tsp grated fresh ginger
1 fresh green chilli, deseeded and finely chopped
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp salt, plus extra for sprinkling
1-2 tbsp lemon or lime juice

To serve:
c4 tbsp plain yoghurt (see low protein yoghurt recipe below)
Garam masala, for sprinkling
2 tbsp chopped fresh coriander leaves

Cut aubergines in half lengthways and scoop out the flesh leaving a 1/2 cm shell. Cube the flesh into 1.5cm pieces. Sprinkle the inside of the shells with salt and place in colander, cut size down. Spread the aubergine cubes on a plate or tray and sprinkle with more salt. Leave for approx. 30 minutes, then rinse well and pat dry.
Bring a pan of lightly salted water to the boil, add potato and cook for 5 minutes. Drain and let cool. Place the aubergine shells, cut side up, on baking sheet, brush with 2 tbsp of oil and cook in a preheated oven 190oC for 10-15 minutes until softened.
Heat another 2 tbsp of the oil in a large frying pan, add the cumin, mustard and sesame seeds and when they start to pop add the onion, garlic, ginger and chilli. Stir-fry for 2-3 minutes then add aubergine cubes. Cook stirring occasionally, for 4-5 minutes or until they are just cooked, adding more oil as needed.
Stir in the turmeric, ground coriander and salt, then add the potatoes and stir-fry for 5-6 minutes until the potatoes are golden. Remove from heat and stir in the lemon or lime juice. Taste and adjust seasoning.
Put the aubergines back on the baking sheet, cut side up. Divide the potato mixture evenly between them and return to the oven for 10 minutes to heat through.
Serve with the yoghurt and sprinkle with a little garam masala and the chopped fresh coriander.