Ingredients

Method

Preheat the grill to high, place the aubergines under the grill and let them blacken, turning as each side blackens to allow all of it to do so. Set aside till cool enough to handle, then scrape the flesh carefully into a bowl, using a spoon.

You don't want any of the burnt skin so pick it out if any does escape into the bowl. Meanwhile, heat the oil in the frying pan till very hot, add the sliced onions; fry till dark gold, then add the crushed garlic and ginger. Stir and fry for a few minutes, reducing the heat if necessary, adding a couple of drops of water if it starts to stick, scraping any crust bits back in.

Now add the chopped tomatoes and turn the heat up so they fry and soften, stirring to prevent it burning from time to time. When it's all nicely fried (but not brown), add the aubergine pulp, continuing to fry for another 15 minutes or so, until the aubergine is well fried and mixed with the masala. Add the spring onions for the last couple of minutes, then the chilli, then the coriander.

Give it all a good mix and serve at room temperature. This goes well with any Indian bread but not with rice dishes, as a side dish to lamb curry or keema ( mince), also with chicken curry and of course with daal.