I bought some amazing fresh aubergine (the small purple variety from India) and okra in Little India and found this perfect recipe from South India, which combined the two. I served it with my chicken korma. Once again the trick is to line everything up before you start to cook, and then it is surprisingly quick and easy.

Serves 4

2 tbs coconut oil
pinch fenugreek seeds
pinch of fennel seeds
2-3 cardamom pods, crushed
3/4 inch cinnamon stick
1 bay leaf
3 garlic cloves, chopped
2 onions, sliced
1/2 tsp fresh or ground turmeric
1/2 tsp chilli powder
1 tsp ground coriander
1 tbsp tomato puree
2 tomatoes, finely chopped
150 g or 5 1/2 oz okra, topped and tailed
150 g or 5 1/2 oz aubergine, chopped
salt to taste
coriander leaves to garnish

Heat the oil in a large wok and add the fenugreek, fennel seeds, cardamom pods, cinnamon stick, bay leaf, garlic and onions. Stir fry until golden brown.

Add the turmeric, chilli, ground coriander and tomato puree and stir well, then cook for a further minute. Stir in the chopped tomatoes and 500 ml (16 fl ozs) water, bring to the spoil and simmer for 10 minutes or so until sauce is thick.

Finally add the aubergine and okra to the sauce with the salt, and stir throughly. Cover and cook for at least 5 minutes over a low heat until the vegetables are cooked but retain their crunchiness.

Garnish with chopped coriander.