Imli Baigan (Aubergine Curry)

This recipe is based on one from Chetna Makan's new book "30-Minute Indian". The only real differences are that I've swapped tamarind paste for brown sauce and dried mango powder for dried ginger as I find these a lot easier to get hold of at my local shop.

The curry itself is, quite frankly, a revelation. It's sweet and sticky but with enough tang and gentle heat to make every mouthful interesting. It also happens to be vegan (although I do like to serve it with a grilled sea bass fillet on top if I'm feeling fancy). Importantly, it takes very little effort, very few ingredients and can be on the table (as promised) in less than 30 minutes.

Imli Baigan (Aubergine Curry)

Serves 4 as part of a sharing menu or 2 as a main

1 large aubergine, cut into 5 cm stips

4 tbsp oil

1 tsp ground ginger

2 onions, sliced

1 tbsp fennel seeds

1 tsp chilli powder

1 tsp cumin powder

1 tsp sugar

1 tbsp brown sauce

sea salt and freshly ground black pepper

Put the aubergine on a plate and sprinkle with a good pinch of salt. Set aside for 10 minutes.

Meanwhile, heat 1 tbsp oil in a pan and add the onions, ginger and pinch of salt. Cook over a medium heat for 10 minutes until golden.

Heat the remaining oil in a large frying pan. Pat the aubergines dry with kitchen paper and add them to the hot oil. Cook over a high heat until golden. You may need to do this in two batches depending on the size of your pan. The aubergine should be in one layer and you should flip halfway through.

While the aubergines are cooking, toast the fennel seeds in a small dry frying pan for 1 minute. Then use a pestle and mortar to crush them. Add the crushed fennel to the onion pan and cook for a minute.

Add the ground spices, fried aubergine and 200ml water to the onion pan and cook over a low heat for 10 minutes.

Stir in the sugar and brown sauce then turn up the heat to high. Bubble away for 5 minutes until the sauce thickens and then serve.