So simple but tastes divine! Even though it’s ready in 30 minutes, it still really delivers on flavour.
1 aubergine cut into chunky fingers
¼ tsp salt
2-3 tbsp sunflower oil
1 tbsp dry roasted fennel seeds
1 tsp ground ginger
1 tsp chilli powder
1 tsp sugar
1 tsp tamarind paste
Cut the aubergine into chunky fingers and sprinkle the salt all over to extract the moisture.
Leave to soak for 10-15 mins.
Meanwhile thinly slice two brown onions.
Heat the sunflower oil in a pan and cook onions for 10 mins until golden on high-medium heat.
Pat the aubergine dry before adding to another pan, with sunflower oil and cook until golden on high to stop them absorbing too much oil.
Once cooked, remove from the pan and drain on kitchen roll.
Add fennel seeds to a pestle & mortar and crush to break open and release the flavour.
Add to onions and cook for a minute and then add ginger, chilli powder and the fried aubergine and mix gently to avoid breaking the aubergine.
Add water and continue to gently mix.
Cook on low-medium heat for 10 minutes until sauce has thickened.
Add sugar and tamarind paste and carefully work through the mix.
Serve with naan, paratha or roti so that you can scoop it up!