Ingredients

1 lb (450g) aubergines

1 small green capsicum

1 cooking onion

1 teaspoon salt

1/2 teaspoon chilli powder

1 teaspoon garam masala

1 cup vegetable oil

Method

Wash and cut the aubergines lengthwise into quarters, and the cut into about 1 inch (2.5cm) thick wedges.

Cut the capsicum in a similar way, and peel and chop the onion coarsely, separating the slices.

Place all the vegetables into a bowl and sprinkle on the salt and the spices and mix well.

Heat the oil in a karahi or deep pan. When hot put in the vegetables and cook, stirring frequently on a medium heat for ten minutes.

Turn down the heat slightly and cook for a further 10-15 minutes until the aubergine wedges are soft but still hold their shape.

Allow the oil to settle for a few minutes and drain off if desired.

Serve hot.

Cooks Comments and Tips

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