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11 December 2012,23:48 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Trim the leaf end off aubergine (Brinjal) and cut into cubes. Trim and slice the courgettes (zucchini). Heat the ghee or oil in a saucepan and gently fry the aubergine (egg plant), cauliflower (florets), courgettes (zucchini), onion, garlic and chilies for about 5 minutes, stirring frequently and adding a little more oil to the pan, if necessary.
  • Stir in the spices and cook for 30 seconds. Add the tomatoes, stock and salt and pepper to taste and cook for 10 minutes.
  • Stir in the mint and cream and reheat gently. Taste and adjust the seasoning, if necessary. Serve hot with plain or pilau rice, or with parathas, if preferred.


  • 1 large aubergine(Brinjalt)
  • 1 large cauliflower 
  • 2 courgette(zucchini)
  • 6 tablespoon Cooking oil
  • 1 large onion, peeled, quartered and sliced
  • 2 garlic cloves, peeled and crushed
  • 1-2 fresh green chilies, seeded and chopped, or use 1-2 teaspoon minced chili (from a jar)
  • 2 teaspoon ground coriander
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 500 grams chopped tomatoes
  • 300 ml vegetable stock or water
  • Salt and freshly ground black pepper
  • 2 tablespoon chopped fresh mint
  • 150 ml double(heavy) cream

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