Make a batch of comforting veggie Punjabi partha, packed with charred aubergine, tomatoes, onions and chillies. Serve with a stack of warm rotis
- Serves: 6 persons
- 120ml vegetable oil
- 2medium onions, halved and thinly sliced
- 1garlic clove, crushed
- 227g can tomatoes
- 2green chillies, finely diced
- 1tsp garam masala
- roti (see recipe below), to serve
Step 1Char the skin of the aubergines over the flame of a gas hob, under the grill or on a barbecue, using flameproof tongs. Put them in a bowl of cold water for 2 mins, then peel off the skin. Cut off the aubergine stems and slice into small pieces. Set aside.
Step 2Heat the oil in a medium saucepan over a medium-low heat, then add the onions. Cook until soft and golden brown, about 10 mins. Stir in the garlic and cook for a few seconds. Blitz the tomatoes to a smooth sauce in a food processor, then tip into the pan. Cook for 2 mins, then add 1 tsp salt, the chillies and garam masala. Cook for 2 mins more.
Step 3Add the aubergines to the sauce and cook over a low heat for 15 mins, then use a spoon to crush the aubergine to a pulp. Cook for a further 15 mins, adding a little water if it becomes too dry. Serve with roti (see recipe, below).