Brinjal curry

Ingredients:

• 300g/11oz aubergine, cut into
• 2.5cm/1in cubes
• 75ml/3fl oz vegetable oil
• a little salt
• 1 teaspoon mustard seeds
• 20 curry leaves
• 1 teaspoon skinned and split
• urad dal
• 150g/5oz onions, finely sliced
• 200g/7oz tomatoes
• 1 tablespoon tomato purée
• 1⁄2 teaspoon chilli powder
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground turmeric

• Soak the aubergine in cold water for 10 minutes. Drain and pat dry with kitchen paper.

• In a large frying pan, heat 4 tablespoons of the oil over a medium heat. Add the aubergine and a little salt, and cook for 10 minutes or until the aubergine is brown and soft. Drain the aubergine on kitchen paper, and
set aside in a warm place.

• Heat the remaining oil in the same pan. Add the mustard seeds and, as they begin to pop, add the curry leaves and urad dal. Cook, stirring, for a few minutes or until the dal is golden, then add the onions and a little salt and cook until the onions are starting to colour, stirring occasionally.

• Add the tomatoes, tomato purée, chilli powder, coriander and turmeric, and mix well. Add the aubergine and cook for a further 5 minutes, stirring occasionally, until the tomatoes break down. Transfer the mixture
to a serving dish, and serve immediately