• 4 tbsp vegetable oil
  • 150 g baby aubergines, cut in half lengthways
  • 150 g okra, cut into 2cm pieces
  • 1 tsp fennel seeds
  • 0.5 tsp nigella seeds
  • 0.5 tsp cumin seeds
  • 2 tsps grated ginger
  • 4 cloves crushed garlic
  • 2 green chillies, finely sliced
  • 0.5 tsp turmeric
  • 2 tbsps tomato puree
  • 400 g tinned tomatoes, whizzed in a food processor or mashed with a fork
  • 150 g cooked new potatoes
  • 500 ml vegetable stock
  • 1 small bunch coriander, chopped


  1. 1

    Heat half the oil in a frying pan on a medium heat and sauté the aubergines and okra for 5-10 minutes until they start to colour. 

  2. 2

    Meanwhile, heat the other half of the oil in a medium saucepan and add the fennel, nigella and cumin seeds and stir fry for 30 seconds. Then add the ginger, garlic and green chillies and cook for a further 30 seconds taking care not to let it burn. 

  3. 3

    Add the turmeric and immediately add the tomato purée and whizzed tinned tomatoes. Allow the mixture to simmer for 4-5 minutes then add the aubergines, okra and potatoes. Cook for a couple of minutes until the aubergines, okra and potatoes are fully covered in sauce, then add the stock and cook uncovered for 10-15 minutes on a medium heat.

  4. 4

    Stir through the coriander, season and serve.

Dhruv Baker

Nutritional Details

Each serving provides
  • Energy 762kj 182kcal 9%
  • Fat 12.1g 17%
  • Saturates 1.6g 8%
  • Sugars 6.3g 7%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 276kj/66kcal

Each serving provides

4.8g carbohydrate 0.5g fibre 1.6g protein

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