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Export 13 ingredients for grocery delivery
Step 1
Cook the aubergine in the tandoor or alternatively, smear a little oil on the aubergine and roast it in a moderate oven for about 10-15 minutes. When the skin starts to wrinkle and soften, allow to cool, then peel off the skin and mash to a pulp.
Step 2
Heat oil in a pan, add cumin seeds and red chillies and when they begin to crackle, add the garlic and sauté will golden brown.
Step 3
Now add the onions and sauté until they too begin to turn brown.
Step 4
Add the chilli powder and cumin powder and cook for half a minute.
Step 5
Add the tomatoes and cook until they are mashed.
Step 6
Add the ginger and green chillies and mix in the mashed aubergine pulp and stir well for two more minutes.
Step 7
Add salt and fresh coriander and sprinkle the garam masala.
Step 8
Mix well and turn the heat off after 30 seconds.
Step 9
Serve with your peshwari naan or kashmiri naan.
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