Preheat the oven to 200°C, Gas 6.
Wrap each aubergine in foil and bake for 1 hour, by this point the aubergines should be very soft. Unwrap and set aside to cool.
Heat the oil in a heavy pan and fry the mustard seeds for about 3 minutes. Add the spring onion, mushrooms, garlic, chilli and fry for a further 5 minutes. Stir in chilli powder, cumin, coriander powder, turmeric and salt and keep stiring for 3-4 minuts.
Add the tomatoes and simmer for 5 minutes.
Cut each of the aubergines in half lengthwise and scoop out the soft flesh into a bowl and mash roughly with a fork, add the mash to the pan. Add the chopped coriander to the pan and bring to a simmer for 5 minutes until the sauce thickens.
Serve hot with naan.
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