Baingan au Tamatar ki Sabzi (Aubergine and Tomato Sabzi)

Ingredients:

1 Brinjal (Aubergine/Baingan/Eggplant), cut into 3cm (1 in) thick wedges
5 Tomatoes, finely chopped
1 Onion, finely chopped
4 Garlic cloves, finely chopped
1/2 tsp Turmeric powder (Haldi)
1 tsp Garam Masala
1 tsp ground Coriander (Dhania)
1/2 tsp Hot Chilli powder, to taste
Salt, to taste
1 tbsp Ghee, for cooking
1 tsp Vegetable Oil
Coriander (Cilantro/Dhania) Leaves, from a small bunch of coriander, chopped

Method:

Cooking the bottle gourd:
Begin by cooking the aubergine (baingan, eggplant). Heat the vegetable oil in a lidden pan, add in the aubergine wedges, season with salt and stir to combine. Cover the pan (this will help initially steam the aubergine) And cook over low heat for about 5 minutes, until starting to soften. Now uncover the pan and increase the heat to medium. Continue frying, uncovered, until the aubergine is cooked and golden brown all over (about 6 minutes). At this point take off the heat and transfer the cooked aubergine to a bowl with a slotted spoon. Set aside.

Heat a tsp of ghee in the same pan over medium heat. Add the onion and garlic, frying for about 4 minutes, or until the onion is beginning to soften. Add the chopped tomatoes and fry until they begin to break down (about 8 minutes).

Now add the remaining masala ingredients (ground turmeric ground coriander, garam masala and red chilli powder) and season with salt to taste.

Return the fried aubergine to the pan, cover bring to a simmer then reduce the heat to low and simmer gently for 5 minutes. Adjust the salt to taste, stir in the chopped coriander (cilantro) leaves then turn into a warmed bowl and serve.