Big Curry Night In have some fresh new recipes straight from Madhu's Head Chef Poonam Ball.
600g aubergines (2 large)
350g onions finely chopped
4/5 green chilli chopped
1tsp of chilli powder
1/2 tsp tumeric
1/2 tsp of garam masala
2 tsp of ground cumin
2 tsp of salt
350g chopped tomatoes (tin)
30g coriander leaves finely chopped
100g peas (fresh or frozen)
Search the aubergines by holding them over a medium gas flame, or heating them under a grill or an electric hotplate. Keep turning them until the skin is blackened on all sides. Set aside until cool, and then peel off the charred skin.
Roughly chop and mash the flesh. Don't worry if black specks remain on the flesh because they add to the smoky flavour.
Head the oil in a deep, heavy-based frying pan over a medium heat, add the cumin and then the onions until golden brown.
Add the chopped tomato and simmer until the liquid has reduced. Add turmeric, red chilli, and green chillies. Put the aubergines in the pan and mash them with a wooden spoon, stirring around with the spices. Add the salt. Simmer for 15 minutes, or until the aubergines are soft and the oil is separating.
Add garam masala and stir. Now add the peas and cook through.
Stir in the chopped coriander leaves. Enjoy!
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