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Vegetable Bhugia   Veg   HT  Indian ACC  30mins



Serves 4       Hot    Vegetarian  Vegan  Vegetables  Curry   Curries   Ind  Accompaniment  Gluten  Wheat  Dairy free  Eggless  India  Asia  Asian




    3 tbsp Vegetable Oil

   1 Large Onion, coarsely chopped

   150g/5oz Aubergine (Eggplant )

   150g/5oz Red Capsicums (sweet peppers)

   150g/5oz Courgettes  ( Zucchini )

   1 teasp Salt

   1 teasp Paprika

   2 Small Green Chillis, halved and deseeded

   50g/2oz Tomato Purée

   1 teasp Garam Masala





1. Wash the aubergine, remove the stalk and cut into 12mm/1/2 inch cubes. Cut cut into 12mm/1/2 inch slices. Slice the Capsicums and Courgettes thickly.


2. Heat the oil in a large pan, add the onions and fry until golden brown.


3. Add the aubergine, capsicums and courgettes turn well to coat thoroughly and fry until golden.


4. Add the salt, paprika and chilies, mix well, cover and simmer for 10 minutes.


5. Stir in the tomato purée and garam masala and simmer for a further 5 minutes.  Serve hot.



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