Baingan & aloo sabzi

Great

% Daily Values based on a 2,000 calorie diet

Step 1

• Place the aubergines in a large bowl with half the salt and half the turmeric. Mix together and set aside for 10 minutes.

Step 2

• Heat 35ml (2 tablespoons) of the

Step 3

oil in a frying pan over a high heat. Once the oil is hot, add the marinated aubergines and cook for 5-6 minutes. Once cooked, place the aubergines back in the bowl.

Step 4

• Using the same pan, heat the remaining oil. Once the oil is hot, add the cumin seeds and, as soon as they start to sizzle, add the onions and cook on a high heat for 4-5 minutes. Add the ginger, garlic and chillies and cook for a further

Step 5

2-3 minutes. Add the chopped tomato, and the remaining turmeric, chopped fresh coriander, ground coriander and garam masala. Mix to combine, cover the pan with a lid, lower the heat to medium and cook for 2 minutes.

Step 6

• Next, stir in the potatoes, then add 2 tablespoons of water. Cover the pan and cook over a low heat for 5-6 minutes until the potatoes are almost cooked. Add the aubergines, mix again and cook for a further 10 minutes.

Step 7

• Once cooked, remove from the heat and serve hot with warm roti.