Brinjal moju (eggplant moju)

Instructions

1. Cut the aubergines into 2 cm cubes, lightly salt them and leave them to drain for 10 minutes, then rinse and pat dry.
2. Fry the aubergine cubes in hot oil until golden, then drain them on kitchen paper.
3. In a pan, let the mustard seeds splutter, then add the sliced onions, garlic, ginger and dried chillies.
4. Fry for 5 minutes over medium heat, then add the turmeric, ground fenugreek and curry leaves.
5. Pour in the vinegar and palm sugar, then let it reduce for 3 minutes, stirring.
6. Add the fried aubergines and fold gently to coat them in the sauce.
7. Simmer over low heat for 10 minutes, uncovered, until glossy and thick.
8. Let it cool before serving; moju is best lukewarm or at room temperature.