Smoky spiced aubergine

Step 1: Rub 1 ⅓ lb aubergines (eggplant) with 1 tsp oil and poke each one with a knife in four places, so they don't burst.

Step 2: Scorch the aubergines by holding them over a gas flame, or under a hot grill, on an electric hot plate or over a charcoal jiko. Keep turning them until the skin is shrivelled and blackened on all sides and the flesh is soft right through.

Step 3: Set aside until cool enough to handle, then peel off the charred skin and chop the flesh into small pieces. Don't worry about a few black specks: they add a smoky flavour.

Step 4: Heat 4 tbsp oil in a pan, add 1 tsp cumin seeds and 1 tsp mustard seeds and let them crackle, then add 2 tbsp green chillies.

Step 5: Add 7 oz onions, 1 tsp garlic paste and 1 tsp ginger paste and cook for 2–3 minutes, until the onions soften.

Step 6: Add the aubergine with 3 ⅛ oz tomatoes, ½ oz fresh coriander, 1 tsp chilli paste, 2 green chillies, 1 tsp coriander-cumin powder, ½ tsp garam masala, ½ tsp ground black pepper and 1 tsp salt. Mix well and cook for 3–4 minutes until heated through. Serve hot with yogurt and millet rotla.