Super Secret Online Cooking Society !

- 2 red onions
- 800g small purple aubergines (about 14)
- 1 red bell pepper (optional)
- salt, oil
- 4 Tbsp ghee
- 1 Tsp cumin
- 10 fresh curry leaves (or dry ones)
- 1.5 Tbsp grated ginger
- 1Tsp Kashimiri chili powder
- 1 Tsp ground tumeric
- 400ml coconut milk
- 350g tomato puree
- (1 Tbsp sugar - I left that out)

(1) Heat oven to 180 degrees, finely cut onions, wash and half aubergine (cut bigger ones in pieces), prick aubergine skin with fork and brush with oil and salt all around
(2) Put aubergines into casserole dish cut side down. If using, add red pepper cut into bite size pieces. Bake in oven for 20 min (or a bit longer)
(3) In the meantime prepare sauce: heat ghee (or oil) in pan, add cumin and fry at high heat, add curry leaves and fry shortly. Add onions and fry at medium heat until soft
(4) Add ginger, chilli, tumeric and salt, fry shortly then add coconut milk and tomatoes. Fry for a further 4 minutes, stirring often. add suger (optional)
(5) Pour sauce over aubergines in casserole, cover casserole with aluminium foil and bake for 50 minutes (or until aubergines are softened)