Quarter the tomatoes, and dice onions finely.

Halve the aubergines, then cut each half into wedges.

Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 minutes on each side until golden brown and crisp all over.

Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything

Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30s until fragrant.

Stir in the onions and continue cooking until they are softened and beginning to brown.

Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 minute more.

Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 minutes until thick and saucy.

Stir in the chickpeas and aubergines. Continue simmering for 5 minutes or so, until everything is hot and the aubergines are tender.

Serve with rice or warm Naan, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.