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Chilli and Garlic Braised Aubergine Bhaji
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This spicy, one-pot main course dish is from the Punjab, in north-east India. The characteristic fat of the area is mustard seed oil, giving the cooking of the region a distinctive, pungent flavour. For the same effect, this recipe uses mustard seeds.
Serve the bhaji with a topping of caramelised onion, alongside a mint raita (plain yoghurt with freshly chopped mint) and soft flatbreads.
This recipe was first published in September 2001.