"Gita's cardamom custard was magnificent and her great balance of flavours and spices delivers a real kick"

Charles Campion
Author of the
London Restaurant Guide 2009

Gita Mistry Recipes

Aubergine and potato palatas

(Serves 2)


1 large long aubergine
2 medium sized potatoes
2 tbsp fresh coriander leaves
Juice of a lime
Ground nut oil for frying

For the paste

1 preserved lemon salt water
2 tsp ginger
1 tbsp peanuts
1 tsp green rocket chilli
1⁄2 bunch spring onions
3 tbsp fresh coriander leaves
1⁄4 tsp turmeric
1 tsp cumin powder
2 tsp coriander powder
1 tbsp rapeseed oil
1⁄2 tsp palm sugar
Salt to taste
Zest of a lime


Heat the oven at 180oc / gas mark 5. Slice the potatoes length ways into 1⁄2 cm slices and slice the aubergine into 1 cm width slices. Grind the peanuts in a mini processor or simply use a pestle and mortar.


  1. For the paste: Mix all the ingredients together to form a paste.
  2. Rub the paste onto both sides of the vegetables and shallow fry in a large frying pan, on a medium heat for 10 mins, turning until softened and golden brown.
  3. Place in the oven for 15 mins to finish off. (Turn half way through.)
  4. Remove form the oven and squeeze over lime juice. Place alternate layers of potato and aubergine to form a tower and garnish with fresh coriander leaves.