Aubergine bhaji

1. Slice the aubergines across ways and then cut each slice into 4 pieces so you end up with wedges. Place the wedges in a colander and sprinkle them with salt. Leave the wedges to sit for 30 minutes.

2. Heat ½ of the oil in a heavy pan and add the aubergine wedges. Stir them until they are coated in the oil. With the heat on low fry the aubergines, stirring occasionally until they have turned a brown speckled color. Once cooked remove them from the pan and drain them on absorbent paper (if needed do this in several batches).

3. Heat ½ the oil and add the chopped onion. Fry the onion for a few minutes over a high heat then add the mustard, fennel and wild onion seeds. Reduce the heat to low and cook for 10 minutes. After 10 minutes add the ginger, garlic and chilies and fry stirring for another 10 minutes making sure nothing burns or browns. Now add the turmeric and cumin and fry for 1 minute.

4. Add enough hot water to make the mixture fluid and add the tomato puree. Blend in the tomato puree and let the sauce cook gently over a low heat stirring occasionally, making sure the sauce does not dry out. (Add more water if needed)

5. Place the wedges in the pan with the sauce and stir to make sure they are covered with the sauce. Cook over a low heat for 15 – 20 minutes until the aubergines are cooked through. Stir occasionally but make sure you do not break up the aubergine. If the mixture starts to get too dry you can always add a little water.