This Indian Slaw leans on garam masala to do the heavy lifting. We char the Aubergine for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the garam masala elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the ginger-garlic paste and the rest of the garam masala flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped curry leaves and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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