10½ oz aubergines, cut in ¾ " cubes
5 tbsp. oil
1 tsp. black mustard seeds
20 curry leaves
1 tsp urad dal
5 oz onions, finely sliced
7 oz tomatoes
1 tbsp tomato paste
½ tsp. chili powder
½ tsp. ground coriander
½ tsp. ground turmeric
coriander leaves to garnish
Soak the aubergine in cold water for 10 minutes. Drain and pat dry with kitchen paper.
Heat 4 tbsps. oil in a large frying pan over medium heat. Add the aubergine and little salt and cook, stirring, for about 10 minutes until the aubergine is soft and brown. Drain on kitchen paper and set aside in a warm place.
Heat the remaining tbs. oil in the same pan. Add the mustard seeds and as soon as they begin to pop, add the curry leaves and urad dal. Cook, stirring for a few minutes or until the dal is golden. Add the onions and a little salt and cook until the onions are brown, stirring occasionally.
Add the tomatoes, tomato paste, chili powder, ground coriander, turmeric and mix well. Add the aubergine and cook for another 5 minutes, stirring occasionally, until the tomatoes break down.
Transfer the mixture to a serving dish and garnish with fresh coriander before serving.