Chetna Makan’s tamarind aubergine curry (imli baigan curry)

Method

1. To prepare the aubergine, put it on a plate, sprinkle with a pinch of salt and set aside for 10 minutes. Meanwhile, heat 1 tbsp oil in a pan, add the asafoetida and sizzle for a few seconds. Add the onions and cook over a medium heat for 10 minutes until golden.

2. Heat the remaining oil in a large frying pan. Pat the aubergine fingers dry, add them to the hot oil and cook over a high heat for 2 minutes until golden.

3. While the aubergine is cooking, heat a small frying pan, add the fennel seeds and toast for 1 minute, then use a pestle and mortar to crush them.

4. Add the crushed fennel seeds to the onion pan and cook for a minute, then stir in the ground spices. Add the fried aubergine with 200ml water and cook over a low heat for 10 minutes.

5. Stir in the sugar and tamarind and cook over a high heat for 5 minutes until the sauce thickens, then serve.