1tsp Bengali garam masala (shop-bought or see recipe below)
1tsp ginger-garlic paste
2tbsp lemon juice, plus lemon wedges to serve (optional)
1 large aubergine, sliced into 1cm rounds
250ml mustard oil, to shallow-fry
Bengali garam masala
2 x 5cm cinnamon sticks
4tbsp green cardamom pods
2tbsp cloves
2tbsp black cumin seeds
1tsp black peppercorns
Method
In a bowl, combine the chilli powder, turmeric, dried mango powder, garam masala, ginger-garlic paste, a pinch of salt and the lemon juice and mix well. Lay the aubergine slices out on a plate and sprinkle the prepared spice paste over them. Rub the paste into the aubergine slices with your fingers to ensure they are all evenly coated.
Heat the mustard oil in a large frying pan over a medium-high heat until smoking hot. As soon as the oil begins to smoke, reduce the heat to very low and arrange the aubergine slices in the pan in a single layer, in batches, if necessary. Pan-fry for 3-4 minutes on each side until golden, then remove with a slotted spoon to drain on paper towels.
Sprinkle with salt flakes and serve immediately with lemon wedges, if using, on the side.
For the Bengali garam masala:
Dry-roast the whole spices in a hot frying pan over a medium heat for 3-4 minutes. Remove from the heat and allow to cool completely. In a spice grinder, grind the cooled whole spices to a fine powder. Store in an airtight glass jar for 4-6 weeks.
Recipes and photographs taken from Yatra by Rohit Ghai, food photography by Gareth Morgans, (Nourish, £30)
