Serves 6

Ingredients

• 2 no’s Thinnai Organic eggplant
• 120ml (½ cup oil) , divided
• 1 tablespoon cumin seeds
• 2 tablespoons chopped garlic
• 225 g (1 and a half onion), chopped
• 2 tablespoons red pepper flakes
• 250g (1 cup tomato sauce)
• 240ml (1 cup vinegar)
• 1 tablespoon salt
• water, as needed
• 15g (⅓ cup) fresh coriander

Preparation Methods

1. Cut the eggplant into medium sized pieces.
2. In a frying pan, use half of the oil and lightly fry the eggplant.
3. Remove them from the pan.
4. Using the same pan, add the remaining oil and when heated add the cumin seeds and chopped garlic.
5. Fry for 15 seconds, and add the onion and red pepper flakes. Fry for a further 3 minutes.
6. Add the eggplants and stir for a minute. Then add the ketchup and mix well.
7. Add the vinegar and mix. Cover the pan and keep on low heat for 8 minutes.
8. Remove lid, add the salt and a little bit of water (if necessary). Cook for 4 minutes without the lid.
9. Sprinkle the coriander over and turn off the heat.

Serve with plain rice or biriyani.