Aubergine Curry

Ingredients:
2 large aubergines (bake and remove skin)
115g button mushrooms
1 tbsp oil
1/2 tsp black mustard seeds
1 bunch spring onions (scallions)
2 garlic cloves, crushed
1 fresh red chili, finely chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp salt
400g can chopped tomatoes
1 tbsp chopped fresh coriander
tomato puree

1) bake the aubergines in foil and spoon the flesh into a bowl for later
2) fry the mustard seeds for 2 minutes until they splutter
3) add spring onions, mushrooms, garlic, chili, and fry for 5 minutes
4) add chili powder, cumin, coriander, turmeric, salt and fry for 3-4 minutes
5) add tomatoes and simmer for 5 minutes
6) add mashed aubergine flesh and chopped coriander and simmer for 5 minutes
7) add tomato puree to thicken as needed