Aubergine curry

This recipe features a lovely combination of spices typical of Kolkata cooking, including mustard and panch phoron, a blend of mustard, cumin, onion, fenugreek and fennel seeds. Also known as baigan curry, this dish is served as part of thali at street stalls. It is delicious with rice or chapatis.

SERVES TWO INGREDIENTS

1 large aubergine, cut into chunky pieces roughly 5cm long

½ tsp salt

½ tsp ground turmeric

1 tbsp sunflower oil, plus extra for deep frying

1 tsp panch phoron (Indian five-spice blend)

1 large onion, finely chopped

1 small green chilli, finely chopped

1cm piece of fresh root ginger, peeled and finely chopped

2 garlic cloves, finely chopped

½ tsp granulated sugar

1 tsp English mustard

4 tbsp natural yogurt

4 tbsp water

A handful of fresh coriander leaves, finely chopped

METHOD

Put the aubergine pieces in a bowl and sprinkle over a quarter of a teaspoon each of salt and turmeric. Set aside for one hour to extract excess moisture.

Heat enough oil for deep-frying in a deep-fat fryer or heavy saucepan (ensuring the pan is no more than one-third full) to 190C. Line a plate with kitchen paper.

Wipe the excess moisture from the aubergine pieces using kitchen paper. When the oil is up to temperature, add the aubergine pieces in small batches and fry for two minutes, until golden.

Transfer to the paperlined plate and leave to drain excess oil while you fry the remaining aubergine pieces.

Heat a tablespoon of sunflower oil in a saucepan over medium heat and add the panch phoron. Cook for a few seconds to release the aromas, then add the onion and chilli and cook for three to four minutes, until the onion is golden brown. Stir in the ginger and garlic and cook for two minutes. Then add the remaining salt and turmeric, the sugar and the mustard and mix well.

Continue to cook for one minute, then stir in the yogurt and measured water. Increase the heat to high and cook for two minutes, until the mixture begins to thicken.

Add the fried aubergine pieces, then cover the pan with a lid and simmer for five minutes. Transfer the curry to a serving bowl, sprinkle over the coriander and serve hot.

Recipe from Chai, Chaat & Chutney by Chetna Makan (Mitchell Beazley, £20)

Once the dish is in the oven, you can forget about it until the timer bleeps