Finely slice half of the onion and 2 cloves of garlic
Dissolve the stock and creamed coconut in 600ml boiling water
Rinse the lentils
Cut the aubergine into strips
Fry in oil on a high heat with a pinch of salt. Once hot cover and cook for 10 minutes until golden
Fry the onion and garlic in some oil with the curry powder and half the turmeric until golden
Add the lentils and cook for 1 minute
Add the coconut stock and bring to the boil and cook for 20 minutes
Whilst the dal is cooking slice the green chilli into thin strips
Chop the remaining onion into wedges and chop the remaining garlic and the ginger
Chop the coriander including the stalks
In a bowl combine the garlic, ginger and most of the chopped coriander, cider vinegar, mustard seeds and 1 tbsp sugar
Transfer aubergine to kitchen paper to drain
Add the chilli and onion and remaining turmeric to the aubergine pan and cook for 4 minutes
Return the aubergine and pickling liquid to the pan and cook for 3 minutes
Serve the dal and pickle with rice and / or chapati