Chop 400g aubergine into bite-sized pieces and place on a baking sheet. Sprinkle with ½ tsp turmeric and 1 ½ tbsp vegetable oil and toss.

Bake at 190c for about 25-30 minutes or until the aubergine is soft and crispy around the edges.

Meanwhile, in a large pan heat 1 ½ tbsp vegetable oil and add 1 onion (finely chopped), 1 green chilli (sliced), a 5cm piece ginger (finely chopped), and 2 garlic cloves (finely chopped). Fry until onions are soft and translucent (about 6 minutes).

Add 60g (3 tbsp) tomato puree, ½ tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp chilli powder, 1 tsp Madras curry powder (or garam masala), salt to taste, and 250ml water to the pan. Stir, and cook the masala for 4 minutes.

Add the roasted aubergine. Stir. Cover and cook for another 3 minutes (adding more water as necessary). Taste and adjust the seasoning.

Squeeze lemon juice over the dish and garnish with fresh coriander..

Serve with rice and a cooling raita.