Serves 42 tbsp sunflower oil
2 red onions, sliced
1 red pepper, sliced
large knob of ginger, shredded
2 garlic cloves, chopped
1 tsp cumin seeds
1 tsp black mustard seeds
8 ripe tomatoes, diced
2 tsp garam marsala
8 baby aubergines, thickly sliced or 2 regular, cubes
400g okra, topped tailed and halved if long
squeeze of lemon juice
naan bread, to serve
Heat the oil in a large pan and cook the onions and pepper for 10 minutes, adding the ginger and garlic once you've chopped them, along with the seeds. Once the peppers have softened stir in the tomatoes, garam marsala and some salt (add a little sugar too, if you like) and cook for 10 minutes until the tomatoes are pulpy.
Add the aubergines and a splash of water then cover and cook for 10 minutes. Add the okra, cover again and carry on cooking for another 10 minutes or so until both the aubergine and okra are tender. Taste and balance with a squeeze of lemon.
