Smoky mashed aubergine (Baingan bharta)

1. Prick the aubergines a few times with a fork and roast them directly over a gas flame (or under the grill on its highest setting), turning, for 12-15 minutes until the skin is completely black and the flesh is soft.

2. Leave covered in a bowl to steam for 10 minutes, then peel off the charred skin and roughly mash the flesh with a fork or knife.

3. Heat the mustard oil in a frying pan until smoking, add the cumin seeds, then the finely chopped onions and fry for 6-8 minutes until golden.

4. Add the grated ginger, crushed garlic and chopped green chillies, after 1 minute the diced tomatoes, turmeric and chilli powder, and cook for 5-6 minutes until pulpy.

5. Add the aubergine, season with salt and fry, stirring, for 5-6 minutes so the flavours come together. Stir in half the chopped coriander.

6. Sprinkle with the remaining coriander and serve with roti or paratha.

Tip: The smoky flavour comes from the skin charred over an open flame, so don't be afraid to blacken it! In Punjab the aubergine is traditionally roasted on the embers of the tandoor. Choose large, round aubergines; they have fewer seeds.