This simple recipe combines the traditional Indian flavours of aubergine, tomatoes, onions and coriander. This is excellent served with rice and dal.
21 people made this
160ml ghee (clarified butter)
125g chopped onions
4 large ripe tomatoes, chopped
4 teaspoons crushed coriander seed
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 170 C / Gas mark 3.
Halve the aubergines and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, mash aubergine.
Heat clarified butter in a medium frying pan over medium heat; saute onions until translucent. Stir in tomatoes and aubergine; cook, stirring, until liquid is evaporated. Remove from heat and sprinkle with crushed coriander seeds.