Aubergines and potatoes bataka with onion and mint raita and parsee-style rice

Method

1. Whiz the sesame seeds and peanuts together in a spice mill or crush them finely using a pestle and mortar. Set aside.

2. Mix the ginger and garlic together and set aside.

3. Heat a pan and dry roast the gram flour, stirring constantly for 2 - 3 minutes.

4. Add the toasted flour to the chopped tomatoes and mix well. Set aside.

5. Combine the peanut mixture, tomato mixture, ginger-garlic paste and the chopped leaves together in a bowl.

6. Add the spice powders and season with salt and the sugar.

7. Cut the aubergines in half down the centre, leaving the stalks on for presentation.

8. Stuff the aubergines with the spice mixture, saving any that is left over to add to the pan later.

9. Heat the oil in a heavy-bottomed saucepan or kadhai. Add the mustard seeds and allow them to pop.

10. Gently place the aubergines and potatoes in the pan and pour in any leftover spice mixture. Pour in a few tablespoons of water and cover the pan.

11. Bring to the boil, reduce the heat and simmer for 25-30 minutes, until the vegetables are cooked and the sauce is thick.

12. Meanwhile, for the rice, heat 2 tablespoons of the oil or ghee in a heavy-bottomed saucepan and fry the onion until golden brown.

13. Add the peppercorns, whole spices and bay leaves and swirl around for 1 minute.

14. Pour in the water and bring to the boil.

15. Add the rice to the pan together with half the coconut milk and salt.

16. Bring the mixture back to the boil. Reduce the heat and add the green pepper and peas. As soon as the liquid has been absorbed add the rest of the coconut milk. Cover the pan and simmer until the rice is cooked through.

17. Heat the remaining oil or ghee in a small saucepan and fry the raisins and cashew nuts for 1 minute. Spoon the rice into a heated serving dish and garnish with the cashews and raisins.

18. Mix all the ingredients for the raita together and spoon into a small bowl.

19. Serve the aubergine and potato bataka alongside the rice and raita.

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Ingredients

For the aubergines

1 tsp white sesame seeds, toasted
2 tsp Peanuts, toasted
1/2 tbsp grated ginger
1/2 tbsp crushed garlic
2 tbsp gram flour (besan)
400g tinned chopped tomatoes
handful fenugreek leaves, chopped (optional)
handful coriander leaves, chopped
1/2 tsp turmeric powder
1/2 tsp Chilli powder
Salt
1 tsp brown sugar
300g small Aubergines
2 tbsp sunflower oil
1/2 tsp black mustard seeds
100g Potatoes, peeled and quartered

For the rice

3 tbsp sunflower oil or Ghee
1 medium onion, sliced
10 black Black peppercorns
3 Cloves
3 green cardamom pods, bruised
2 Bay leaves
300ml water
300g Basmati rice, washed and drained
300ml coconut milk
1 green pepper, deseeded and sliced
3 tbsp frozen Peas
2 tbsp raisins
2 tbsp cashew nuts

For the raita

150g natural Greek yogurt
1 green chilli, very finely chopped
1 medium onion, finely chopped
handful mint leaves, finely chopped

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