4 tablespoons |
vegetable or mustard oil |
3 teaspoons |
panch phoran |
1 |
onion, chopped |
20g |
root ginger, julienned, (peeled weight) |
450g |
long japanese aubergines, washed well |
4 |
garlic cloves, grated |
3 |
largish ripe vine tomatoes, cut into smallish wedges |
1/2 teaspoon |
turmeric |
2 teaspoons |
ground coriander |
1 rounded teaspoon |
roasted ground cumin |
1 rounded teaspoon |
garam masala |
1/4-1/2 teaspoon |
chilli powder, or to taste |
|
salt |
400g |
canned cannellini beans, drained and rinsed |
pinch |
caster sugar, (optional) |
large handful |
coriander leaves, chopped |
good drizzle |
single cream, (optional) |