INGREDIENTS
2 media
eggplants
3 Tbsps
ghee/vegetable oil
1 medium
onion
2
cm piece of ginger
6 cloves
garlic
1 tsp
fennel seeds
1 tsp
cumin seeds/ground cumin
1 Tbsp
ground coriander
1/2 tsp
ground turmeric
1/2 tsp
a pinch of chilli powder
1 tsp
sea salt
14 ozs
tin tomatoes