Baigan Bharta - Spicy Aubergine mash

Ingredients:1 kg aubergine1 bunch coriander1 cup of green shelled peas (optional, see below)2 onions - chopped finely2 tomatoes - chopped finely1 inch piece of cinnamon2-3 clovessalt to tastegroundnut oil - or any vegetable oil - not extra virgin olive oil though1 tsp. mustard seeds1 tsp. cumin seeds1/2 tsp. asafoetida1/2 tbsp. coriander seed powder ( i make mine fresh, see in Basics)Red chilli powder to taste1/2 tsp. Red Kashmiri chilli powder (optional)3 small cups sour curd/yoghurt (optional, see below)Make a paste of the following:5-6 green chillis6 garlic cloves25 grams ginger

 Something about Autumn and Aubergines - they just kinda go. Maybe it's because in England they're seasonal around Autumn or it's just that wintery smell in the air and the fading green leaves on the pathways just makes me long for something spicy, warm and earthy. I adore anything Aubergine and here is a simple and delicious take on a Pakistani version of 'baba ghanoush'. I have borrowed a quintessential Indian ingredient called Hing or Asafoetida - a yellow pungent powder, that you can buy this in large supermarkets or all Indian grocers. This adds a certain "je ne sais quoi" and enhances the flavour of most vegetable dishes.Method:1. Wash and dry the aubergines and dry completely. Then smear the surface with oil and either roast on open fire or in the oven until they are cooked. Immediately remove the skins and collect the pulp in a dish. Mash the pulp up well and add a little oil as you do this.2. Heat oil in a saucepan and add the mustard seeds, cumin seeds cinnamon, cloves and asafoetida to the oil and let them splutter.3. Add the ginger/garlic/chilli paste to the pan now and cook until light brown (but don't burn, add a splash of water if it starts to stick to the pan). Now add onions and cook well. Once the onions do not smell raw and have browned a bit then add the aubergine mixture.4. Now add the coriander powder, salt and red chilli powder (and Kashmiri chilli powder, if desired) to the pan. Cook for another 8-10 minutes and fry.5. Remove and serve in a dish and sprinkle with chopped coriander leaves and chopped tomatoes.6. To make with curd: Make the Bhartha as above but add green peas with the onions and cook well. Lastly add beaten curd once everything is well cooked. Tip: if adding curd increase your seasonings accordingly as the curd takes away from the flavour!Takes about 45 minutes to prepare and feeds about 3-4 people - Eat with rice or naan.