Khandrajo (Aubergine) Filling

• 500 g (1 lb) unpeeled aubergines, cut into small cubes
• Salt
• Oil

Sprinkle cubed aubergines with salt and leave them in a colander for about ½ hour to allow the bitter juices to drain away. Rinse well and squeeze lightly.

Heat 2 tablespoons oil in a saucepan and fry the chopped onion to a dark golden colour. Add the aubergines and fry lightly until tender