About this recipe:This simple recipe combines the traditional Indian flavours of aubergine, tomatoes, onions and coriander. This is excellent served with rice and dal.
160ml ghee (clarified butter)
125g chopped onions
4 large ripe tomatoes, chopped
4 teaspoons crushed coriander seed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.