Bangladeshi Begun Bhaji (Spiced Aubergine Curry)

Ingredients

• 2 aubergine
• 2 onion
• 3 tomatoes
• 4 clove garlic cloves
• 25 g fresh ginger
• 1 tsp panch phoron (five spice blend)
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 4 tbsp mustard oil

Method

1. 1

   Cut the aubergines into thick rounds or wedges, sprinkle with salt, and leave for 10 minutes. Pat dry.

2. 2

   Heat the mustard oil in a wide pan until it just begins to smoke, then reduce to medium. Fry the aubergine pieces for 3 minutes per side until golden. Remove and set aside.

3. 3

   Add the panch phoron to the same oil and let the seeds splutter for 30 seconds. Add the finely sliced onions and cook for 8 minutes.

4. 4

   Stir in the grated ginger, crushed garlic, turmeric, and ground coriander. Cook for 2 minutes.

5. 5

   Add the roughly chopped tomatoes and cook down for 5 minutes until pulpy.

6. 6

   Return the fried aubergine to the pan, add a splash of water, cover, and cook for 8 minutes until the aubergine is completely tender and has absorbed the spiced sauce. Serve with plain rice.