Aubergine With Tomato And Onion Recipe
Ingredients
| Aubergine | 1 Large | |
| Onions | 2 | |
| Corn oil | 2 Tablespoon | |
| Large pinch of mustard seeds | ||
| Curry leaves | 4 | |
| Tomato puree | 1 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| 1 teaspoon garlic pulp | ||
| 1 teaspoon ginger pulp | ||
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Coriander leaves | 1 Tablespoon, chopped | |
| 2 firm tomatoes, deseeded and diced | ||
| Green chilli | 1 , chopped | |
Directions
1. Wash the aubergine, cut it into very small pieces and place these in a bowl. Chop the onions very finely.
2. Heat the oil in a medium-sized saucepan over a moderate heat and add the mustard seeds, curry leaves and the onion. Lower the heat and add the tomato puree, followed by the ground coriander, garlic, ginger, lemon juice and salt to taste, stirring continuously. Cook, stirring, for 3-5 minutes.
3. Next add the aubergine and continue to stir-fry for a further 2 minutes. Stir in 150 ml / 1/4 pint of water, cover and cook over a low heat for 5-7 minutes, stirring occasionally.
4. Next add the fresh coriander and the tomatoes, followed by the green chilli. Stir gently for a minute.
2. Heat the oil in a medium-sized saucepan over a moderate heat and add the mustard seeds, curry leaves and the onion. Lower the heat and add the tomato puree, followed by the ground coriander, garlic, ginger, lemon juice and salt to taste, stirring continuously. Cook, stirring, for 3-5 minutes.
3. Next add the aubergine and continue to stir-fry for a further 2 minutes. Stir in 150 ml / 1/4 pint of water, cover and cook over a low heat for 5-7 minutes, stirring occasionally.
4. Next add the fresh coriander and the tomatoes, followed by the green chilli. Stir gently for a minute.
Chef
