The untimely death of Irrfan Khan, a hugely respected star of Hindi and English-language films, will see his many fans revisiting his work. Foodies in particular will remember the epistolary romance, “The Lunchbox”, in which he plays a widowed office worker who embarks on a clandestine correspondence with an unhappy Mumbai housewife — all thanks to a mis-delivered lunch box. The gastronomic glories he uncovers in his lunch time tiffin boxes reawaken his appetite for life and love — and leave the viewer craving an order of his bhaingan (aubergine stirfry), stuffed bitter gourd and paneer kofta.
Heat the sunflower oil over high flame. Add the crushed garlic cloves and red chillies, and fry them for 15 to 20 seconds. Transfer the garlic and red chilli mixture to a bowl.
Add the cubed aubergine to the same pan and stir-fry for 4 to 5 minutes. Pour in a cup of water and keep stirring until the aubergine is soft enough to cut with a wooden spoon. Next add the soy sauce, sugar and more water if necessary. Cover the pan with a lid and simmer for another minute.
Remove the lid and cook until all the water is absorbed. Add the reserved garlic and chilli mixture and stir-fry for 30 seconds. Serve with roti or naan.