Baingan bharta (spiced aubergine purée with peas)

Method

1. Preheat the oven to 200C/gas 6.

2. Prick the aubergines all over with a fork, smear with a little oil and put on a baking tray. Roast for 20 minutes in the oven until tender. You could also use a charcoal grill for this. When they are cool enough to handle, halve lengthways, scoop out the flesh and blend or process to a purée.

3. Heat the oil in a frying pan. Add the asafoetida and cumin seeds and sauté until the seeds are light brown. Add the chopped onion, ginger, garlic and green chillies. Fry on a low flame for about 5 minutes, stirring continuously.

4. Add the chopped tomato, mashed aubergine, chilli powder, turmeric powder and salt. Cover and cook on a low flame for another 5 minutes.

5. Add the peas and cook uncovered on a high flame for 2 minutes, stirring continuously. Stir in the garam masala and mix well. Season with salt and garnish with chopped coriander leaves.

6. Serve hot with Indian flatbreads.

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Ingredients

2 large Aubergines
2 tbsp vegetable oil
1 pinch Asafoetida
1/2 tsp Cumin seeds
1 large onion, chopped
1 tbsp chopped Ginger
1 tsp chopped Garlic
1 tsp chopped green chillies
1 large tomato, chopped
1 tsp Chilli powder
1/2 tsp turmeric powder
50g frozen peas, defrosted
1/2 tsp Garam masala

To serve

chopped coriander leaves
Indian flat bread

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