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Baingan bharta (Aubergine Puree)

This is a popular bharta in the Pujab

1 lb (450g) aubergines
3 tbsp vegetable ghee
1 onion, finely chopped
2 tomatoes, chopped
1 dessertspoon chopped coriander leaves
1 tsp coriander powder
1/2 tsp paprika or chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp fennel seeds ground
1 tsp salt

Roast the aubergines till the skin blackens and the flesh becomes
soft. Peel and mash. Heat the ghee and lightly fry the onion,
tomatoes, and coriander leaves. Add the spices and salt and stir fry
for two minutes. Add the aubergine pulp and cook on a low heat for
five more minutes. Serve with chapattis or as a curry side dish.

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