SAUTEED AUBERGINE Baingan Ka Bharta Ingredients: 2 aubergines, each 375 gm (12 oz) 250 gm (8 oz) onions 250 gm (8 oz) tomatoes 3 or 4 fresh green chillies 60 ml (2 fl oz) vegetable oil 1 tsp cumin seeds 1 tbsp finely chopped, peeled fresh root ginger 1 tbsp salt 1 tbsp ground coriander 1/2 tsp turmeric 1/2 tsp chilli powder 1/2 tsp garam masala Chopped fresh coriander leaves, to garnish                   Method: Set the grill to high. Put the whole aubergines on the grill rack and grill, turning occasionally, until they are charred on all sides and the skins split. Put the aubergines in a bowl of cold water and leave to cool. When they are cool enough to handle, peel them, then remove stems and finely chop. Set aside. Meanwhile, coarsely chop the onions and chop the tomatoes the same size as the onions. Make a slit in each green chilli. Heat the oil in a heavy-based saucepan or wok over a high heat, then add the cumin seeds. When the seed splutter, add the onions and ginger and stir-fry until the onions look slightly fried. Stir in the tomatoes and the chillies and continue stir-frying until the mixture looks glossy. Stir in the salt, ground coriander, turmeric, chilli powder and garam masala, stirring until well blended together. Stir in the aubergines, then lower the heat and continue cooking, stirring often, for 8 to 10 minutes until the aubergines are cooked through and mixture is well blended. The onions and tomatoes should stay bite-like. Transfer to a serving dish and garnish with coriander. Serve immediately.