Brinjal Bartha Eggplant purée

3 tablespoons ghee or oil

2 onions, finely chopped

1½ teaspoons finely grated fresh ginger ½ teaspoon ground turmeric ½ teaspoon chilli powder

2 teaspoons salt

1 teaspoon garam masala

2 large eggplants (aubergines), diced 2 large ripe tomatoes, diced

Heat the ghee in a saucepan over medium heat. Add the onion and ginger and stir-fry until they start to brown.

Add the turmeric, chilli powder, salt and garam masala and mix well. Add eggplant and tomato and stir well to combine.

Reduce the heat to low, cover, and cook until the vegetables have softened and the purée has thickened, stirring often to prevent them from sticking to the base of the pan. Remove from heat and serve hot or cold.

Serves 6.