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11 December 2012,21:08 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Prick the aubergines all over and roast for about 10-12 minutes or until the skins are charred and blistered all over, turning often.
  • When cool enough to handle, peel off the skins and roughly mash the flesh.
  • Heat the oil in a non-stick saucepan and sauté the onion for about 3-5 minutes or until golden.
  • Add the ginger and chilli, cook for about half a minute. Stir in the coriander powder and salt. Stir for 1 minute.
  • Add the tomatoes and tomato puree, cook for about 2-3 minutes or until the tomatoes are pulpy.
  • Add the mashed aubergine and cook for about 5-7 minutes or until all the excess water has dried off.
  • Stir in the garam masala and the fresh coriander, serve hot.


  • 500 grams medium aubergines
  • 100 grams tomatoes, chopped
  • 50 grams onion, finely chopped
  • 1 teaspoon tomato puree
  • 2 tablespoon Cooking oil
  • 1 inch piece of fresh ginger, peeled and cut into fine strips    
  • 1-2 green chillies, seeded and chopped
  • ½ teaspoon garam masala
  • 1 teaspoon coriander powder    
  • Salt to taste
  • A handful of chopped fresh coriander

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