recipe002

1 large aubergine (450g/1lb)
4 tbsps cooking oil
0.5 tsp black mustard seeds
1 inch cube of root ginger
0.5 tsp fennel seeds
2-3 cloves garlic,peeled and crushed
1 fresh green chilli,finely chopped
1 large onion,finely chopped
0.5 tspground turmeric
0.25-0.5 tsp chilli powder
2 small ripe tomatoes skinned and chopped
1 tsp salt or to taste
1 small tomato,sliced (garnish)
15g/0.5 oz fresh coriander leaves , finely
chopped

1. wash the aubergine and make 2-3 small incisions on it. this is to prevent the aubergine from bursting during cooking
2. pre-heat your oven or grill and cook the aubergine for 12-15 mins or until tender.
turning it frequently. when cooked place on a tray to cool
3. cut the aubergine lengthwise into 2
scrape out the flesh gently with a knife, dicard the skin.
4. puree the flesh or mash it with a fork
heat the oil over a medium heat and add the mustard seeds,as soon as they begin to pop add the fennel; seeds then the ginger garlic and green chilli. Stir and fry the ingredients for 1 minute then add the onion, stir and fry until the onion is just soft.
5. stir in the turmeric and chilli powder
6. Add the chopped tomatoes, stir and cook for 2 minutes.
7. Add the aubergine and salt and stir and cook for 2-3 minutes
8. Stir in half the coriander leaves and remove from the pan.
9. put the aubergine in a serving dish and garnish with the remainder of the coriander and the sliced tomato.