Snip the tips and tails of the aubergine and quarter them lengthwise. Soak in water until they are to be used, to prevent them from turning brown.

Heat the oil (for frying) in a broad pan. Fry the aubergines to a golden brown. Remove with a slotted spoon and keep aside.

Heat 3 tbsp oil in a pan. Stir in red chilli powder, mixed with 4 tsp water. Add water, fried aubergine, ginger powder, aniseed powder, asafoetida, and salt. Cook for 5 minutes on high heat.

Mix in the tamarind paste, add green chillies and cook till the gravy thickens and the oil separates. Serve hot.