12 December 2012,01:32 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Preheat the oven to 200°C / 400°F / Gas 6. Wrap each aubergine in foil and bake until soft. Unwrap and leave to cool.
  • Cut the mushrooms in half or in quarters and set aside.
  • Heat the oil in a heavy pan and fry the mustard seeds for 1-2 minutes until they begin to splutter.
  • Add the spring onions, mushrooms, garlic and chilli and fry for 5 minutes.
  • Stir in the chili powder, cumin, ground coriander, turmeric and salt and fry for at least 2 minutes. Add the tomatoes and simmer for 5-7 minutes.
  • Cut each of the aubergines in half lengthways and scoop out the soft flesh into a mixing bowl. Mash the flesh roughly.
  • Add the mashed aubergines and chopped fresh coriander to the saucepan.
  • Bring to the boil and simmer until the sauce thickens. Serve garnished with a fresh coriander sprig.


  • 2 large aubergines (eggplant)
  • 20 ml IDHAYAM sesame oil
  • ½ teaspoon black mustard seeds
  • 1 bunch spring onions (scallions), finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh red chili, finely chopped
  • ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • Salt to taste
  • 420 grams chopped tomatoes
  • 1 tablespoon chopped fresh coriander (cilantro), plus a sprig to garnish

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