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Aubergine curry

Brinjal bhaji – aubergine curry

PT1H

1
Preheat the oven to 180°C/gas mark 4
2
Roast the aubergine in the oven or in a tandoor until completely soft. Peel away the skin and roughly chop the flesh
  • 500g of aubergine, whole
3
Heat the oil in a saucepan, add the onion seeds and sauté until they crackle. Add the ginger and green chilli and sauté over a medium heat until the ginger is golden
  • 2 tbsp of vegetable oil
  • 1 tbsp of onion seeds
  • 1 tbsp of ginger, finely chopped
  • 2 green chillies, chopped
4
Add the onions and cook for 3–5 minutes, or until soft. Add the chopped tomatoes and stir in the powdered spices
  • 100g of onion, sliced
  • 100g of tomatoes, chopped
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp red chilli powder
5
Mix through the aubergine flesh and peas and heat through. Taste, adjust the seasoning as needed and serve with a garnish of coriander cress
  • 100g of peas, blanched
  • coriander cress, optional

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