Vegetables in herb and tomato sauce

Recipe from: 10/19/1995 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 2
    aubergines, diced
  • salt to taste
  • 2
    onions, finely chopped
  • 2
    cloves garlic, crushed
  • 10
    ml
    grated fresh ginger
  • 1
    red or green chilli, seeded and finely chopped
  • 5
    ml
    ground coriander
  • 2
    ml
    turmeric
  • 10
    ml
    paprika
  • 2
    ml
    fennel
  • 125
    ml
    tomato purée
  • 10
    ml
    tomato paste
  • 60
    ml
    ground almonds
  • 375
    ml
    water (approximately)
  • 3
    potatoes, peeled and diced
  • 600
    g
    cauliflower, broken into florets
 

Method

 
Sprinkle the brinjals with salt and leave in a colander for about 15 minutes. Meanwhile sauté the onion, garlic and ginger in a little oil in a large pan until soft. Pat the brinjal dry with paper towelling and add to the pan. Stir-fry until lightly browned. Add all the seasonings and stir-fry for another minute. Add the tomato purée, tomato paste and almonds and mix. Add a little of the water and the potatoes, and simmer until the potatoes are nearly done. Add the cauliflower and more water as required and simmer until the cauliflower is done but still crisp and the sauce has thickened. Season with salt to taste. Serve hot. Serves 6-8.
 

 

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