550g1-1/4lb aubergines, cut crosswise into thick slices
1-2largehard, tart apples such as a Granny Smith, cut into sixths, unpeeled
1/4tspground fennel seeds
1/2- 1/4tspsalt
1/4tsptumeric
1/4tspred chilli powdercayenne pepper
6tbspmustard or vegetable oil
1/8tspground asafetida
Instructions
Put the fennel, salt, tumeric and chili powder in a small bowl and add 1 tablespoon of water and mix into a paste.
Heat the oil in a frying pan. Add the asafetida and then the apple wedges. Saute, until the apples are golden brown. Remove the apples and set aside.
Place one layer of aubergine in the pan. You may need to add a little more oil. Brown them on both sides, remove from the pan and set aside. Repeat this until all of the aubergine has been cooked.
Put the apples and aubergine back in the pan, add the paste and stir gently. Cook on low heat for about 10 minutes. Remove with a slotted spoon and serve.