Baingan bharta

You'll need

• 1 large aubergine (brinjal)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, 2 tomatoes, 1 green chilli, finely chopped
• 1 tsp ginger-garlic paste
• ¼ tsp turmeric, ½ tsp red chilli powder
• Salt to taste, coriander to finish

Method

1. Char the whole aubergine directly over a flame (or roast at high heat), turning until the skin blisters and the inside is soft, about 15 minutes. Cool, then peel and mash.
2. Warm the oil, add the cumin seeds, then the onion, cooking until golden.
3. Add the ginger-garlic paste and green chilli, then the tomato and dry spices, cooking until the oil separates.
4. Fold in the mashed aubergine, simmer 8–10 minutes until it thickens.
5. Finish with coriander.

Why this dish

Charring rather than frying the aubergine keeps the dish light despite how rich it tastes, which is the main reason it's cooked this way rather than deep-fried.