Tiscali Lifestyle Food and Drink

2 aubergines
2 onions
1 in ginger
5 cloves garlic
2 oz tinned tomatoes
1 1/2 tsps pounded cumin (jeera) seeds
1 1/2 tsps pounded coriander (dhania) seeds
2 tsps turmeric
2-3 green chilies
1 tbsp garam masala
2-3 tbsp ghee (clarified butter) or oil

Serves 6

Prick the aubergines with a fork and put them under a very hot grill. Leave under the grill for 45 minutes, turning periodically, until the skin chars.

Cut the onions in half and discard the skins. Cut into medium thick slices and separate the layers. Remove the skin from the ginger and chop into small pieces. Chop garlic. Thinly slice chillies.

Take the aubergines from under the grill and place on a chopping board. Cut open lengthwise and, using a spoon, scoop the roasted flesh into a bowl. Discard the blackened skin.

Heat the oil in a wok or large saucepan. Add the ginger and a minute later add the cumin, coriander and turmeric. Stir well for 20 seconds then add the onion. When the onions begin to turn brown, add the garlic, chillies and aubergine. Continue to stir for a few minutes, then add the chopped tomatoes and stir for another 6-7 minutes. Season and serve.

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