Prepare the aubergines by making a deep cross with a knife at the base of each one. Soak them in heavily salted water for 30 minutes, then drain. The salt water will extract any excess water within the aubergine.

Heat 1 tablespoon of the oil in a large frying pan (skillet) and fry the aubergines for about 5 minutes until just cooked. Drain and set aside to be added to the masala later.

Wipe the oil residue from the pan and dry-toast the desiccated coconut, peanuts, sesame, coriander and cumin seeds for 30 seconds or so until fragrant. Leave to cool, then blitz in a food processor with the green chillies, fresh coriander and a little water, if necessary, to form a paste.

Heat the remaining oil in the same pan, over a medium heat, add the mustard seeds and curry leaves and fry for 30 seconds or so until they start so splutter, then add the onions and cook for 10 minutes until translucent. Add the ginger and garlic paste, chilli-coconut-spice paste, turmeric and chilli powder, followed by the coconut milk.

Bring to the boil, then turn down to a simmer, cover and cook for around 20 minutes until everything is soft and well blended. Season to taste with salt and the tamarind chutney.

Add the aubergines to the sauce and cook for a further 10 minutes. Just before serving, garnish with the fried onions and a few fried curry leaves.