Heat three tablespoons of olive/sunflower oil in a wide frying pan or wok. Cut the aubergines almost fully in half, keeping the top intact. If using whole aubergines just slice them thickly. Cook the aubergines for eight minutes over a medium heat until they become quite soft and golden on the inside. Add the cumin seeds and cook gently for another minute, being careful not to let them burn. Set the pan aside.

While the aubergines are cooking, heat two tablespoons of oil in a large saucepan, add the onion and sauté for five minutes, then add the garlic and cook for a minute before adding the turmeric and coriander.

Stir well and add the chillies, tomatoes, potatoes, coconut milk and half of the coriander and basil. Add half a tin of water to rinse out the coconut milk tin.

Simmer until the potatoes are almost fork-tender, then add the aubergines and their cumin oil to the pan. Leave this to warm through, being careful not to break up the aubergines. Season to taste with the lime juice and salt. Stir through the remaining herbs just before serving over rice.