Tomato and Brinjal Curry (dry)

• 1 lb (455 g) brinjals
• 2 ozs (60

Peel and cut the brinjals into wedges. Rub on 1½ teaspoonfuls salt and leave them in a colander for half an hour to allow the moisture to drip. Wipe each piece carefully but do not wash.

Heat the butter or ghee; sprinkle ½