Ingredients

The following ingredients have 4 Servings
  • 2 large aubergines/eggplants
  • 30ml (2 tbsp) vegetable oil
  • 2.5ml (½ tsp) cumin seeds
  • 3 cloves of garlic, chopped
  • 2 whole dried red chillies
  • 1 large onion, finely chopped
  • 5ml (1 tsp) red chilli powder
  • 5ml (1 tsp) cumin, roasted and ground
  • 2 chopped tomatoes
  • 2.5cm (1 inch) piece of ginger, chopped
  • 2 green chillies, chopped
  • 1 tsp salt
  • 1.25ml (¼ tsp) garam masala
  • 15ml (1 tbsp) chopped fresh coriander

Instruction

  • Cook the aubergine in the tandoor or alternatively, smear a little oil on the aubergine and roast it in a moderate oven for about 10-15 minutes. When the skin starts to wrinkle and soften, allow to cool, then peel off the skin and mash to a pulp.
  • Heat oil in a pan, add cumin seeds and red chillies and when they begin to crackle, add the garlic and sauté will golden brown.
  • Now add the onions and sauté until they too begin to turn brown.
  • Add the chilli powder and cumin powder and cook for half a minute.
  • Add the tomatoes and cook until they are mashed.
  • Add the ginger and green chillies and mix in the mashed aubergine pulp and stir well for two more minutes.
  • Add salt and fresh coriander and sprinkle the garam masala.
  • Mix well and turn the heat off after 30 seconds.
  • Serve with your peshwari naan or kashmiri naan.