1
Preheat a griddle pan. Meanwhile slice the aubergine into rings ½ inch (3 cm) thick. Place the aubergine slices on the griddle pan and cook for about 3 minutes each side (until there is black charring from the pan’s ridges). Allow the aubergine to cool and then dice.

2
Heat the ghee over a medium heat and add the mustard seeds. As soon as they begin to crackle add the remaining spices and chilli. Fry for 30  seconds, then add the brown stuff and curry leaves. Cook for a further 5 minutes.

3
Finally, add the chopped tomato, aubergine and coriander. Cook for 5 more minutes until the tomato has softened. Season to taste and serve immediately.