Ingredients

2.5 cm cube fresh ginger, coarsely chopped
6 cloves garlic, peeled
50 ml water
750g aubergines
Plenty of vegetable oil
1 tsp fennel seeds
0.5 tsp cumin seeds

1 can chopped tomatoes
1 tbsp ground coriander
0.25 tsp ground turmeric
0.5-1 tsp chilli powder (to taste)
1-2 tsp sugar
Salt
Fresh coriander to garnish

 

Cooking Steps

  1. Cut the aubergines into wedges that are 2cm thick. Salt liberally and put in a colander to drain for half an hour or so.
  2. Pound the ginger and garlic in a mortar & pestle or whiz with a little water in an electric blender.
  3. Pat the aubergines dry. Add 50 ml oil in a large frying pan and set over medium-high heat. When hot add in about a third of the aubergine slices and fry until brown.
  4. Remove the slices and drain on kitchen paper. Repeat with the rest of the aubergines, adding fresh oil to the pan each time

Heat 3 tbsp oil in the frying pan and, when hot, put in the fennel and cumin seeds. Fry for a few seconds until they pop, and add the tinned chopped tomatoes, ginger-garlic mixture, coriander, turmeric, cayenne, 1