Rohit Ghai's baingan mirch ka salan

Serves 4 Starters and mains

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Method

Heat the oil for deep-frying to 160C in a large pan. Cut a deep slit lengthways in each aubergine without cutting all the way through, and cut a slit down one side of each chilli. Deep-fry the aubergines and chillies until cooked through, then set aside.

To make the masala, dry roast the sesame, poppy, coriander and fenugreek seeds, with the dried chillies, peanuts and coconut in a small pan until lightly browned. Remove to a bowl and, once cooled slightly, add enough water to grind them to a smooth paste.

Heat 1tbsp of the oil in the same pan and sauté the onion until lightly browned. Remove from the pan and grind to a smooth paste.

Heat the remaining oil in a second pan, add the curry leaves and the cumin, mustard and nigella seeds. Once they start to crackle, add the onion paste. Cook for 1–2 minutes to allow the paste to absorb the flavours.

Add the ginger garlic paste and cook for 1 minute, then add the masala and cook, covered, for 3–4 minutes.

Add the tamarind paste, turmeric, chilli powder, some salt and the sautéed aubergines and chillies along with 500–750ml water and mix well. Lower the heat to medium-low, then cover the pan and cook for 20–25 minutes or until the vegetables are cooked through and the gravy is thick.

Serve with rice of your choice or roti.

This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.