Servings: 4

2 aubergines (500g), quartered lengthways, each quarter cut lengthways into 4, then cut into 4cm pieces 2 aubergines (500g), quartered lengthways, each quarter cut lengthways into 4, then cut into 4cm pieces
2 red peppers, halved, stems, seeds and pith removed and discarded 2 red peppers, halved, stems, seeds and pith removed and discarded
2½ tbsp olive oil 2½ tbsp olive oil
Fine sea salt Fine sea salt
60ml coconut vinegar, or apple cider vinegar 60ml coconut vinegar, or apple cider vinegar
1 tbsp demerara sugar 1 tbsp demerara sugar
 
For the spice base For the spice base
2 tbsp olive oil 2 tbsp olive oil
1 onion, peeled and thinly sliced (180g) 1 onion, peeled and thinly sliced (180g)
2 garlic cloves, peeled 2 garlic cloves, peeled
10g fresh ginger, peeled and roughly chopped 10g fresh ginger, peeled and roughly chopped
40 fresh curry leaves 40 fresh curry leaves
1 pandan blade, middle stem removed and discarded, the leaf roughly chopped (10g) 1 pandan blade, middle stem removed and discarded, the leaf roughly chopped (10g)
2 tsp garam masala 2 tsp garam masala
½ tsp ground turmeric ½ tsp ground turmeric
20g coconut cream 20g coconut cream
 
For the fenugreek oil For the fenugreek oil
45ml olive oil 45ml olive oil
25 fresh curry leaves 25 fresh curry leaves
¾ tsp fenugreek seeds, crushed in a mortar ¾ tsp fenugreek seeds, crushed in a mortar
 
For the coconut cream For the coconut cream
25g coconut cream 25g coconut cream
2½ tsp lime juice 2½ tsp lime juice
⅛ tsp demerara sugar ⅛ tsp demerara sugar

Heat the oven to 240C (220C fan)/475F/gas 9.
Put the aubergines and peppers on a lined baking tray, add two and a half tablespoons of oil and a half-teaspoon of salt, then toss to coat.
Roast for 25 minutes, until lightly golden and slightly charred.
Peel off and discard the pepper skins, tear the flesh into roughly 4cm pieces, then set aside with the aubergines.
Sauté onions in the olive oil for the spice base in a large pan on a medium-high heat, stirring, for 10 minutes, until soft and slightly
Put the garlic, ginger, curry leaves, pandan (if using), spices and coconut cream in a food processor, add 200ml water and blitz for four to five minutes, until it’s like a paste.
Put paste into the onion pan with a half-teaspoon of salt, turn down the heat to medium and cook, stirring occasionally, for seven to 10 minutes, until the oil splits.
Gently stir in the aubergines, until they’re well coated in the spice mixture.
Mix the vinegar and sugar in a small bowl, add to the pan and cook for two to three minutes, until the vinegar is absorbed.
Stir in the peppers and leave to cool.
For the fenugreek oil: subheading: For the fenugreek oil:
put the oil in a pan on a medium heat and, once it’s hot, fry the curry leaves for two minutes, until translucent. Add the fenugreek and an eighth of a teaspoon of salt, stir for 30 seconds, then take off the heat.
In a small bowl, mix all the coconut cream ingredients and ⅛ teaspoon of salt, then set aside.
Transfer the pahi to a high-sided plate, spoon on first the coconut cream followed by the fenugreek oil, serve at room temperature.