Heat a little oil and fry mustard and cumin seeds and cardamon pods until the seeds pop. Add the curry leaves (they may splutter) and the powdered spices.

Finely chop the onion and add to the pan and stir until covered in the spice mix. Reduce heat, add a splash of water and cover with a lid. Cook the onion for at least 10 minutes until they go sticky and sweet. You can add a little water if needed to stop sticking or burning.

Peel and crush the garlic and add to the pan. Add the green chillis (put a little slice in if you like a hot curry.

Peel and chop the vegetables and roast a medium hot oven for 15 minutes until soft.

Put a cross on the tops of the tomatoes and cover with boiling water so the skins remove easily. Revive the skins, chop and add to the pan.

Add the roasted vegetable to the pan. Grate the coconut into the pan. Add the juice of the lime (and a little zest if it’s unwaxed) and plenty of chopped coriander.