Maharajah's Choice
Vegetarian Dishes
Spicy Eggplants with Coconut
Cauliflower Curry with Fresh Coriander
Hot Curried Potatoes
DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
DHALL MAKHANI - A rich creamy Dhall from North Western India
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Healthy and Easy Red Lentil Dhall
Brown/Green Lentil Curry
PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
Chicken Dishes
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Serves 4 as a main dish

750 gm Eggplants cut into approx. 3 cm squares
1/2 can of Monika Coconut Milk
2 large Onions sliced finely
1 tspn of Seven Seas Minced Garlic
1 tspn of Seven Seas Minced Ginger
1 tspn of Maharajah's Choice Brown Mustard Seeds
3 tbspns of oil
2 tspns of Maharajah's Choice Ground Coriander
1 tspn of Maharajah's Choice Ground Cumin
1 tspn of Maharajah's Choice Ground Turmeric
1 tspn of Maharajah's Choice Garam Masala
1 tspn Sugar
2 Maharajah's Choice Bay Leaves
Salt to taste
1 fresh Green Chilli chopped or 1/2 tspn of Maharajah's Choice Chilli Powder (optional)

  1. Heat the oil in the saucepan and fry eggplants until their skins turn crisp and brown
  2. Remove and drain on kitchen paper
  3. Add onions and mustard seeds to oil and fry until onions are brown
  4. Reduce heat to medium, add minced garlic and ginger, bay leaves, ground coriander, ground cumin and green chilli, fry for 3 minutes
  5. Now add chilli powder (if this is your preferred option), turmeric and garam masala fry for a further 2 minutes
  6. It is important that you stir ingredients constantly during the above process
  7. Add coconut milk and eggplants, salt and sugar
  8. Stir well. Cover and cook for approx. 15 minutes, until eggplants are tender
  9. If you prefer a thicker curry cook without covering