Baingan Bharta

Rub the large aubergines with a little oil and char them directly over a gas flame or under a very hot grill, turning, for 12 to 15 minutes until blackened all over and completely soft.

Cool in a covered bowl, then peel off the skin and mash the flesh roughly. While they cool, finely chop the onions, grate the ginger, crush the garlic, and chop the green chillies, tomatoes and coriander.

Heat the rest of the vegetable oil, add the cumin seeds, then the finely chopped onions, and fry until golden.

Add the grated ginger, crushed garlic and chopped green chillies, then the chopped tomatoes, ground turmeric, ground coriander and Kashmiri chilli powder, season with salt, and cook until soft and jammy.

Add the mashed aubergine and cook for 8 to 10 minutes, stirring and mashing, until well combined.

Finish with garam masala and chopped coriander. Serve with gluten-free flatbreads, if you like.