Smoky Aubergine Curry with Cauliflower Parathas

Ingredients:

For the cauliflower paratha dough:
150g (5½oz) plain flour (chapati flour, plain flour or a mix of plain and wholemeal flour), plus extra for dusting
1 tsp rapeseed or sunflower oil (plus 2 tbsp extra for brushing)
1 tsp fine sea salt

For the cauliflower paratha filling:
90g (3¼oz) cauliflower, grated
15g (½oz) cauliflower leaves, finely chopped
1 tsp finely-grated fresh root ginger
1 green chilli, finely chopped, with seeds
generous handful of fresh coriander (cilantro), coarsely chopped
1 tsp garam masala
generous pinch fine sea salt

For the curry:
1 large aubergine (eggplant) (about 300g/2/3 lb)
3 tbsp rapeseed or sunflower oil
1 tsp cumin seeds
4 garlic cloves, finely chopped
1 medium red onion, roughly chopped
2 green chillies, finely chopped
2 large ripe tomatoes, finely chopped
10g (⅓oz) fresh coriander (cilantro), leaves finely chopped, plus extra to garnish
1 tsp ground coriander seeds
1 tsp ground turmeric
salt, to taste
knob of butter (optional)

Method:

For the cauliflower paratha dough: sift the flour into a bowl, add the salt and whisk to combine then gradually pour in 80ml–100ml (1/3-2/5 cup) water (the amount you need will depend on the flours you are using), mixing with your hands until a dough forms. If it feels dry, add a little more water.

Turn the dough out on to a floured work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a tsp of oil. Cover the bowl with a cloth and set aside to rest for 15–20 minutes at room temperature.

For the cauliflower filling: Combine all the ingredients in a bowl, mix together to combine, then set aside.

For the curry: cook the aubergines under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also very carefully do this by placing the aubergines directly over a gas flame.) Set aside until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside.

Heat 2 tbsp of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and continue cooking for 2–3 minutes more. Stir in the remaining oil, the remainder of the spices, salt and the aubergine flesh and cook together over medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve.

Meanwhile, divide the paratha dough into 4 equal-sized balls. Dust your work surface with flour and roll the dough into 4 thin discs, each around 14cm (5½in) in diameter.

Spread 2 of the discs with the cauliflower filling, leaving a 15mm (⅝in) border all the way around the edge. Brush the edges with a little cold water then place the remaining discs on top.

Press firmly to seal the edges, sprinkle with a little more flour and roll out carefully to 17–19cm (6½–7½in) in diameter (don't press too hard when rolling or the filling will break through the dough).

Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp.

Add an extra splash of water if the curry appears too dry and stir in a knob of butter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas.