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Ingredients
  • 5 tbsp vegetable oil
  • 300g aubergines, cut into 1cm dice
  • 2 tsp black mustard seeds
  • 90g onions, finely chopped
  • 1 tbsp garlic and ginger paste
  • 150g potatoes, cut into 1cm dice
  • 400g carrots, cut into 1cm dice
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 200ml whole milk
  • 20g fresh coriander, leaves picked and finely chopped
  • 2 small green finger chillies, slit lengthways
  • chapattis and mango chutney, to serve (optional)
Steps
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