The aubergine is boiled and then added to cook with the rest of the ingredients. This makes the aubergine contribute to a thick sauce along with the roughly mashed beans.

Recipe (salt free, oil free):
Serves 2,
Baked beans rinsed – 1/2 tin
Aubergine chopped in small chunks – 1/2
Ajwain seeds – 1tsp
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Curry leaves – 4
Tomato chopped – 1
Garlic clove crushed – 1
Ginger minced – 1tsp
Green chillies minced – 1/4tsp
Turmeric – 1/2tsp
Cumin coriander powder – 2tsp
Amchoor powder – 1/8tsp
Paprika – 1tsp
Lebanese 7 spice powder – 1/2tsp
Garam masala – 1/4tsp
Fresh coriander chopped – 2tbsp

Boil the chopped aubergine for 15 minutes. Add the rinsed baked beans and simmer for 10 minutes. Toast the mustard seeds in a pan until they pop. Add ajwain seeds, cumin seeds and curry leaves. Cook for 1 minute. Add the chickpea flour and cook for a few seconds, making sure it doesn’t burn. Add the chopped onion. Saute in water for a few minutes. Add the chopped tomato, garlic, ginger, green chillies and the dry spices. Cook for a minute. Stir in the boiled aubergine and beans. Mash it a little so that most of the beans are still whole. Add enough water so that the aubergines and beans are just covered. Simmer covered for 15 minutes. Sprinkle over the chopped coriander.