2 aubergines, cut in to chunks
Groundnut oil (or vegetable oil)
1 onion, roughly chopped
2 cloves garlic, roughly chopped
Ginger, a walnut sized chunk, peeled and chopped
1/2 cinnamon stick
4 cardamom pods, squashed
2 tsp cumin seeds
2 green chillies, chopped
1 tsp ground tumeric
1 tsp ground coriander
4 ripe tomatoes, chopped
2 tbsp tamarind paste
Heat a large non-stick frying pan to medium. Toss the aubergine chunks with 2 tbsp oil and 1 tsp salt. Add to the pan and cook, turning until golden and soft. Turn the heat down if you need to stop the aubergine burning. When the aubergine has lost its sponginess and is really tender, remove from the pan.
Put the onion, garlic and ginger in a small food processor and whizz, adding a splash of water if you need to bring it together.
Add another tbsp of oil to the pan. When hot, add the cinnamon, cardamom pods and cumin seeds and fry for a minute. Add the onion past and cook for about 5 minutes. Add the chilli and the rest of the spices and cook for 2 minutes. Stir in the tomatoes with a splash of water then cover and leave to simmer for 10 minutes. Add back the aubergine with the tamarind and simmer for another 10-15 minutes. Serve with rice.