This was probably one of the first recipes I added to this site, in November 2012.

It is one of my all-time favourites and I cook it regularly. I therefore thought it deserved an updated post.

Can be eaten hot or cold, freshly made with rice almost as a main course, or as accompaniment to other dishes, and cold as a side dish/relish.

2.5 cm cube fresh ginger, peeled and coarsely chopped
6 cloves garlic, peeled
50 ml water
750g aubergines
Plenty of vegetable oil
1 tsp fennel seeds
1 tsp kalonji
1 tsp cumin seeds
1 tin chopped tomatoes
1 tbsp ground corianderseeds
½ tsp ground turmeric
½ tsp cayenne pepper (more, if you like)
Salt

Cut the aubergines into slices or wedges that are 2 cm thick and about 4-5cm long. Salt liberally and put in a colander to drain some of their liquid,  for an hour or so (this will limit the amount of oil that the aubergines will absorb later).

Blitz the giner and garlic with some water in a small food processor till a fairly smooth paste.

Pat the aubergines dry and fry the wedges in oil in batches over medium to high heat. They should turn a reddish brown before being placed in the sieve. Add fresh oil between the batches. Let drain for another hour.

Heat 3 tbsp oil in the frying pan and sizzle the fennel and cumin seeds for a few seconds. Add the tomato, the ginger-garlic paste, coriander, turmeric, cayenne and salt. Stir and cook for at least five minutes till a thick paste.

Now put in the fried aubergine slices and mix gently. Cook on a medium-low heat for about 5 minutes, stirring very gently. Cover the pan, turn heat to very low and cook another 5-10 minutes if you think it is necessary. Spoon off any pools of oil that have collected.