Vivek Singh served up a lentil and basmati rice khichdi with a burnt/smoky aubergine relish on Saturday Kitchen.

The ingredients for the lentil and basmati khichdi are: 120g basmati rice, washed, soaked for 15 minutes and drained, 240g red lentils, washed, soaked for 15 minutes and drained, 1 tsp ground turmeric, 4 tsp salt, 4 tbsp vegetable oil, 1½ tsp cumin seeds, 1 dried red chilli, 4 garlic cloves, finely chopped, 1 onion, finely chopped, 100g cauliflower, cut into 1cm sized florets, 1 carrot, cut into 1cm cubes, ½ x 400g tin chopped tomatoes, 100g frozen petit pois (or garden peas) and 4 tbsp ghee (optional).

For the burnt aubergine relish: 4 large aubergines, 3 slits cut in the skin of each, 12 garlic cloves, 4 tbsp mustard oil, 1 tsp sea salt, 1 red onion, finely chopped, 2 green chillies, finely chopped and 2 tbsp finely chopped fresh coriander.

See recipes from in his book titled: Curry: Authentic flavours from the world of spice for the modern cook available from Amazon now.