Romy Gill served up Aubergines Cooked with Tomatoes with Haakh (Kashmiri Spinach) on James Martin’s Saturday Morning.

The ingredients are; 8 long thin aubergines (eggplant) (or 2 large ones), quartered lengthways, keeping the stem end intact so they are joined at the top, 1 tsp salt, ½ tsp ground turmeric, 8 tsp mustard oil or Sunflower oil, 1 tsp brown cumin seeds, ½ tsp asafetida powder, 500 g (1 lb 2 oz) tomatoes, chopped, 1 tsp ground ginger, 2 tsp kashmiri chilli powder, 100 ml (3½ fl oz/scant ½ cup) water, 2-3 green chillies, halved (don’t remove seeds) and Steamed rice, to serve.

For the spinach: 40 ml (scant 3 tbsp mustard oil, 4 dried whole red kashmiri chillies, ½ tsp asafetida powder, 750 g (1 lb 10 oz) spinach, washed (long spinach leaves), 1 tsp salt, 1 tsp turmeric and 250 ml (8½ fl oz/1 cup) water.

See recipes by Romy in her book titled: On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh available from Amazon now.