Here are the ingredients:

• 1 and ½ kilos of aubergines
• 120 g of ginger
• 180 g of garlic cloves
• 150 g of red chilli powder
• 1 tablespoon of curry powder
• 2 tablespoons of crushed black mustard seeds and cumin seeds (one tablespoon of each)
• 225 g of sugar
• 100 g of salt
• 10 fl oz of vinegar
• A good slurp of vegetable oil

Cut the aubergines into quarters and then thinly slice into pieces of around 2 to 3 centimetres in length and then sprinkle heavily with salt and leave on a tray for a few hours, until the water separates from the aubergines. Then give the aubergine slices a good squeeze and blot dry with kitchen paper.

Once the aubergines are dried as above, you are ready to start. Combine the crushed ginger, garlic and a little of the vinegar. Heat some oil in a frying pan and then add the aubergines and fry for a couple of minus. Then add the ginger and garlic paste and stir and fry a little more. Then add the chilli and curry powder and crushed mustard seeds and cumin seeds. Fry for a little longer before adding the rest of the vinegar and the sugar. Cook the mixture for a few more minutes and then leave to cool and put in a jar and keep in the fridge.