Begun Bhaja

Method

Slice aubergines lengthways into thin strips approximately 5mm thick, then pat dry with kitchen paper to remove excess moisture. Heat oil in a large frying pan over medium-high heat until shimmering. Working in batches, fry the aubergine slices until golden brown and crispy on both sides, approximately 3-4 minutes per side, transferring to kitchen paper to drain. In a separate bowl, mix together turmeric powder, red chilli powder, salt, nigella seeds and ginger-garlic paste. Once all aubergines are fried and still warm, toss them gently with the spice mixture and finely sliced green chillies, coating evenly. Serve warm or at room temperature as an accompaniment to dal, rice or curries.