A spicy aubergine and mung bean curry with coriander cream, plus sides of north Indian-style potato, spinach and peas and herby rotis with lemon pickle
, plus flaked sea salt, to finish½ tsp fenugreek seeds, hard pith and seeds discarded, skin and flesh chopped into ½cm piecesFirst make the dough. Put the two flours, two thirds each of the parsley and spring onions, 200ml cold water, the ghee and a teaspoon and a quarter of salt in a large bowl. Mix well to combine, then knead by hand for about five minutes . You should end up with a slightly sticky dough, but do not be tempted to add more flour.
Meanwhile, make the lemon pickle. Put the oil in a small saucepan on a medium heat and, once it’s hot, add the mustard and fenugreek seeds, and cook for 30 seconds, until fragrant. Stir in the paprika and aleppo chilli, then add the chopped preserved lemon and sugar, cook gently for three minutes, then take off the heat and leave to cool.
To make the rotis, lightly flour a work surface, then knead the dough into a smooth ball. Divide this into eight equal 70-75g pieces, roll each one into a ball, then cover with a clean tea towel. Now prepare your roti cooking station. Put a medium frying pan on a medium-high heat for five minutes. Put the remaining 50g melted ghee and the remaining parsley and spring onions in a bowl and stir to combine – I use a pastry brush to do this. Put a clean tea towel on a plate. You are now ready to roll.
Sprinkle a little flour on the work surface and, using a rolling pin, roll one of the balls into an 18cm-wide disc . Shake off any excess flour, if need be, then lay the disc in the hot pan and leave to cook for a minute to 90 seconds, until the top of the roti is just starting to bubble. Brush the top with the herby ghee mixture, then flip over the roti and brush the other side with ghee.
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