Gujarat aubergines and tomatoes

Name: Gujarat aubergines and tomatoes
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 level teaspoon ground cumin; sea salt, black pepper; 1 teaspoon caster sugar; 1 level teaspoon ground turmeric; 2-3 fresh red chillies; 3 medium onions; 3 tablespoons groundnut oil; 2 rounded teaspoons ground coriander; 1 level teaspoon fennel seeds; 2 rounded teaspoons mustard seeds; 600 g small ripe tomatoes; 5 tablespoons water; 3 large aubergines; small bunch of coriander, trimmed

Preparation info

Serves
6

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

Aubergines and tomatoes are a popular combination in many of the countries I have visited. Even if you are not cooking an Indian meal, this dish is good as an accompaniment to fish or chicken, as part of a vegetarian meal, or even as a pasta sauce.

Ingredients

3 large aubergines
3 medium onions
2-3 fresh red chillies
600

Asia
India
Main course
Side dish
Gluten-free
Gujarat
Vegan

Method

Heat the grill to its highest setting. Cut the aubergines in half lengthways and grill them, skin side up, close to the heat source, until the skins have blackened and cracked, and the flesh inside is very soft.

Meanwhile, peel, quarter and thinly slice the onions. Cut open the chillies lengthways under running water, remove the seeds and stems and finely slice the flesh crossways. Halv