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3 tbsp vegetable oil
1 small onion, sliced finely
3 cloves garlic, sliced finely
½ tsp turmeric
1 tsp ground cumin
1 tsp salt
2 large aubergines (or 10 small aubergines)
150g cherry tomatoes, cut in half
1-2 green chillies, cut in half lengthways
handful of finely chopped fresh coriander
N.B. You will need a good size frying pan with a lid that fits.
1. In the frying pan, fry the onions for a couple of minutes then add the garlic. Cook until the onion is fully translucent and is starting to just brown at the edges.
2. Wash the aubergines and cut into thick slices and then cubes of about 2 cm.
3. Sprinkle in the spice mix and allow to cook gently for at least a minute. Then add in the aubergine cubes and stir well to coat every piece. When the pan is back up to heat, add a splash of water (around 3 tbsp / 50 ml) and put the lid on. Cook for 5 minutes with the lid on.
4. Remove the lid, add in the cherry tomatoes and the green chilli. Stir well to mix. Cover again and cook for another 8-10 minutes until the aubergine is soft and cooked through.
5. Then uncover the pan and cook on a medium-high heat until the bhaji is quite dry, and any excess liquid has evaporated. Garnish with the chopped coriander and serve.
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