• 3-4 tblsp olive oil
• 2 large red onions, sliced
• 4 cloves of garlic, chopped
• 1 thumb-sized piece of ginger, finely chopped
• 1 tsp cumin seeds
• 2 heaped tsp coriander seeds
• Chili, to taste, in whichever way, shape or form you prefer/have available
• 1 heaped tblsp tomato concentrate
• 3 tblsp yoghurt (I like goat, but that is just me)
• 2 tsp nigella seeds
• 1 tsp ground turmeric
• 1 tin tomatoes
• 200 g split peas (chana dhal), soaked for a couple of hours or longer) drained but with the water preserved
• 2 medium aubergines, cut into roughly 3 cm chunks
• 1 tblsp garam masala
• Salt and pepper
• Coriander for garnish

Roast the cumin and coriander seeds, grind when cooled a bit.

Sauté the onions till soft, add the ginger and garlic and sauté for another couple of minutes.

Add the cumin and coriander powder and chili, stir.

Add the tomato concentrate, stir.

Add the yoghurt, stir. Sauté thoroughly.

Add the turmeric and nigella seeds, stir.

Add the tinned tomatoes and the split peas. Add the water as needed. there should be enough liquid to keep the mixture from catching on the bottom of the pan, and should result in a thick sauce.

Simmer for 20 minutes or until the split peas are cooked.

Meanwhile, brown the aubergine pieces in a separate pan.

Add them to the tomato/pea mixture and mix well.

Simmer till the aubergine softens stirring occasionally – five to ten minutes.

Check the seasoning and garnish with fresh coriander.