Instructions

1. If you have thin, small aubergines, slice each aubergine into half. I tend to leave the stalk end in, slicing through it lengthways. It stops the aubergine from getting too mushy. If you have large aubergines, cut into chunks or thick batons.
2. Prepare ginger, onion, tomatoes and spices.
3. Heat oil in a wok or Karahi.
4. Add Panch Pooran, Indian Five Spice Mix and hing/asafoetida. Allow the seeds to splutter/crackle.
5. Add broken up chilli and grated ginger, stir for 20-30 seconds.
6. Add onions and fry until translucent.
7. Add aubergines and all the spices and mix.
8. Cook covered on medium to low heat, stirring from time to time, until aubergines are tender. If you cook it on lower heat, no additional water is required during cooking.
9. When aubergines are nearly cooked, add chopped tomatoes.
10. Add lemon juice, turn heat up and stir gently until all liquid is absorbed and aubergines become shiny. Aubergines should not be mashed.
11. Garnish with chopped coriander leaves. My pictures don't usually have coriander leaves, because my husband is allergic to them.
12. Serve hot with Chapatties and a dal of choice. They are very nice with fresh Parathas.