Ingredients

• 400 gm. aubergines ( this is roughly 1 large aubergine). Small aubergines taste nicer, but you can use any.

• 200-300 gm. onion (1 large)

• 1/2 inch piece (10-15 gm.) ginger

• A couple of garlic cloves

• 2 tbsp. mustard or rapeseed oil

• 1 tsp. mustard seeds/rai or cumin seeds

• A pinch of asafoetida or hing powder

• 8-10 curry leaves - optional

• 1/2 tsp. chilli powder, adjust to taste

• Salt to taste

• 1 tsp. paprika powder for colour (not hot)

• 1/2 lemon

• 1/2 tsp. Garam Masala

Instructions

1. Cut aubergines into small pieces & wash. If using small ones, slit into quarters lengthways or into circular slices.

2. Peel and slice onion thickly.

3. Peel and grate/finely chop ginger.

4. Peel and crush/finely chop garlic

5. Heat oil in a wok or a heavy bottomed karahi.

6. Add mustard/cumin seeds, asafoetida powder and curry leaves is using. Wait until seeds splutter/crackle. Keep the lid on, to avoid mustard seeds jumping all over your kitchen.

7. Add onions and ginger, fry for 15-20 seconds.

8. Add aubergines, salt and all spices except garam masala. Stir in well.

9. Cook and cover on medium heat, stirring frequently, until aubergines are cooked tender. This does not take very long as aubergines and onions are both soft vegetables.

10. Squeeze the lemon juice on top and keep sir frying until oil begins to separate. The aubergine should have a fried, shiny look and all liquid disappears.

11. Add garam masala and stir it in.

12. Serve hot with Chapatties, Nans

13. or Plain Parathas.

Notes

• If you do not have enough aubergines, you can add potatoes or peas. Potatoes need a little longer to cook so cut into smaller pieces, like potato wedges.

• Healthy-option:

• Use only 1 tsp. of olive oil for cooking. Cook in a non-stick pan, on medium heat, so that aubergines do not catch.