Bengan Bhajee

Aubergines are best cooked in plenty of hot oil and this dish demands that you do not skimp on the oil during cooking although you may strain it off afterwards.
Buy plump aubergines with an even shiny purple colour.
Serves 4-6.
Preparation and cooking time.
1 lb (450g) aubergines
1 small green capsicum
1 cooking onion
1 teaspoon salt
½ teaspoon chilli powder
1 teaspoon garam masala
1 cup vegetable oil
Wash and cut the aubergines lengthwise into quarters, and the cut into about 1 inch (2.5cm) thick wedges.
Cut the capsicum in a similar way, and peel and chop the onion coarsely, separating the slices.
Place all the vegetables into a bowl and sprinkle on the salt and the spices and mix well.
Heat the oil in a karahi or deep pan. When hot put in the vegetables and cook, stirring frequently on a medium heat for ten minutes.
Turn down the heat slightly and cook for a further 10-15 minutes until the aubergine wedges are soft but still hold their shape.
Allow the oil to settle for a few minutes and drain off if desired.
Serve hot.