Tamatar Te Wangun – (Aubergines Cooked With Tomatoes)

1. Place the aubergines into a large bowl and sprinkle with ½ teaspoon of the salt and the turmeric. Mix and set aside for 15 minutes.
2. Heat 5 teaspoons of the oil in a large pan over a medium heat and fry the marinated aubergines until light brown. Remove from the pan with a slotted spoon and set aside to drain on a plate lined with paper towels.
3. To the same pan, add the remaining 3 teaspoons of oil, then add the cumin seeds and asafoetida. When they start sizzling, add the chopped tomatoes and cook for 5-6 minutes until they are soft.
4. Add the ground ginger and chilli powder, along with the remaining ½ teaspoon of salt. Add the water and cook for 2 minutes, then return the fried aubergines to the pan.
5. Add the green chillies and cook for another 5 minutes, stirring occasionally.

Remove from the heat and leave to rest for 30 minutes before serving with steamed rice.

Haakh, Kashmiri Spinach

1. Heat the oil in a deep, heavy-based pan over a medium heat. Add the chillies and asafoetida and cook for 1 minute, then add the spinach, salt, turmeric and water, and mix well.
2. Bring to the boil, then cover the pan with a lid and cook over a medium heat for about 4-5 minutes until the spinach is tender and very little water remains.
3. Serve in a bowl with the remaining cooking liquid.