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11 December 2012,21:00 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 190°C / 375°F / Gas mark 5. Brush the aubergines with 1 tablespoon of oil and prick with a fork. Bake for about half an hour or until soft.
  • Heat the remaining oil and fry the black mustard seeds until they splutter.
  • Add in the onions, mushrooms, garlic and chilli, fry for about 5 minutes.
  • Stir in the chilli powder, cumin, coriander, turmeric with salt and fry for few more minutes. Add the tomatoes and simmer for 5 minutes.
  • Cut the aubergines in half lengthwise and scoop out the soft flesh into a large mixing bowl. Mash the flesh to a course texture.
  • Add the aubergines to the pan with the coriander. Bring to the boil and simmer for about 5 minutes or until the sauce thickens. Garnish with coriander and serve.


  • 150 grams white button mushrooms, halved 
  • 1 kg large aubergines (eggplant)
  • 420 grams chopped tomatoes 
  • 50 ml Cooking oil
  • 20 grams chopped fresh coriander. 
  • ½ teaspoon black mustard seeds
  • 1 bunch scallions, finely chopped 
  • 3 garlic cloves, crushed
  • 1 fresh red chilli, finely chopped 
  • ½ teaspoon chilli powder 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • ½ teaspoon ground turmeric
  • Salt, to taste
  • Few coriander sprigs to garnish

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