Fava beans (1½ cups)
2 medium sized tomatoes
For the spice mixture
Lump of root ginger
Turmeric powder, ground cumin
Cardamom seeds, coriander seeds, mustard seeds, onion seeds
Soak the fava beans for 12 hours (optional, you may need to cook them a bit longer if not).
Drain the fava beans, add plenty of water, bring to the boil and simmer for 20 – 30 minutes.
Chop 1 of the onions, the garlic, the chillis and the aubergine and fry in a casserole dish until caramelised.
Meanwhile, peel and chop the ginger and fry in a separate pan with a little oil and the other spices. Chop one of the tomatoes. After the spices have fried for a short time [make sure they don’t burn], add the chopped tomato and a little water, and simmer.
When the vegetables have caramelised, add the drained fava beans and the spice mixture to the casserole, and a little more water. Finely chop the other onion and tomato and add to the casserole. Add salt. Cover and simmer for about an hour.