Brinjal and Capsicum

• 2 ozs (60 g) ghee
• 12 ozs (340

Heat the ghee. Add roughly-cut onions and cook for a few minutes. Then add sliced brinjals and the capsicum. Stir for a few minutes; add salt and the red pepper and cook on slow fire until three-quarters cooked. Lastly add slices of skinned tomatoes and cook till tender.

Serve sprinkled with garam masala and chopped coriander leaves or parsley.