Baingan Sabji

Cook Time 30 minutes

Servings 2-3

Ingredients

20g (¾ oz) piece fresh ginger, peeled and roughly chopped

10g (4¼ oz) garlic cloves, peeled

30ml (1 fl oz) sesame oil or ghee

800g (1lb 12 oz) eggplant (aubergine), destemmed and cut into bite-sized cubes

1 tsp ground turmeric 

finely chopped coriander (cilantro) and freshly ground black pepper, to garnish (optional)

Note:

Always use fresh eggplant, as older eggplant doesn't cook as well and out-of-season eggplant creates an unpleasant tingling sensation on the tip of the tongue.

Method

Crush the ginger and garlic to a smooth paste with a mortar and pestle.

Heat the ghee or sesame oil in a kadhai or heavy-based wok over a medium heat. Fry the crushed ginger and garlic till slightly brown, then add the eggplant.

Increase the heat to high, stir to coat the eggplant in the oil, then add the turmeric and salt to taste, and mix well. Cook for 1 minute.

Mix the eggplant one more time, scraping the bottom of the pot. Lower the heat to medium, cover the kadhai and cook for 7-10 minutes, stirring periodically, or until the eggplant is soft.

For a modern-day take, add some finely chopped coriander and some freshly ground black pepper to garnish. Serve with Bajra rotla or rice.