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| 2 large aubergines 1 tbsp olive oil |
Heat the oven to 200C Pierce the aubergines in several places with a fork Brush the aubergines with olive oil Bake for 30-40 minutes until the aubergines are soft |
| 1 bunch spring onions 1 red chilli 2 cloves garlic 125 g mushrooms |
Finely chop the spring onions, garlic and chilli Wash and quarter the mushrooms- 1/8 for big ones |
| 2 tbsp olive oil 1 tsp black mustard seeds 2 tsp cumin 1 tsp chilli powder 1 tsp coriander 1 tsp turmeric 1 tsp salt |
Heat the olive oil in a pan Add the mustard seeds and cumin cook for 30 seconds add the other spices cook for another minute Add the onions, garlic, chilli and mushrooms Cook until starting to brown |
| 400 g tomatoes |
Add the tomatoes Simmer until soft Split the aubergines, scoop out the flesh and mash it Add the aubergine puree and fresh coriander to everything else Simmer for 5 minutes |
| 1 tbsp fresh coriander |
Garnish with fresh coriander and serve |