1 onion, 1 large aubergine, 3 tomatoes
Spices: ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin poweder, ½ tsp chilli powder. Salt to taste.
1. Wash the eggplant/aubergine and cut into cubes. Soak for about 5 minutes then drain off.
2. Fry the onions in a tablespoon of oil until golden brown. Add all the spices and salt and stir in.
3. Chop up the tomatoes and add to the massala. Add ½ cup of water and make a smooth paste/massala.
4. Add in the chopped eggplant/aubergine and cook on medium heat for 15 minutes.
Recommendations: This dish goes well with rice or bread of your choice.
Recipe by Sabina Huq