Aubergine and cabbage with coconut

Fry an aubergine cut into chunks, add tbs coriander, fry another 5 mins, mix with leftover curry and dhal from yesterday,  and some leftover cooked plain cabbage, simmer with enough water to make a sauce, add coconut and coriander leaf, served with chapatis and yogurt. OK, better than yesterday’s.  I dry-fried the aubergine in the wok for 10 mins before adding the oil so it wouldn’t soak up as much oil as aubergine normally does, seems to have worked.

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