Ingredients:
Chop up the onion and green pepper into about half inch pieces. Chop the aubergine into
inch pieces. Put all the chopped vegetables in a bowl and sprinkle on the chilli, salt
and garam marsala. Stir around so everything gets a coat of the spices.
Heat the oil in a pan big enough to take the vegetables, or use a wok. When the oil is
hot add the vegetables and cook on a high heat for about 10 minutes. Now turn the
heat down and let the dish simmer for 20 minutes.
You can decant off as much of the oil as you want to remove before serving. You will not get rid of it all, nor should you. I have tried straining the oil off using a metal colander but you loose most of the spices that way.
Garnish with fresh coriander.
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