"This is one of my favourites; a humble comfort bowl that my mum used to make. I love it because it's easy, full of flavour, and budget-friendly!"
Method:
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Wash the aubergines.
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Start by charring them on a gas cooker and keep rotating until blistered.
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Finish cooking them in the oven or air fryer for 20- 25 minutes until soft. You can also grill them in the oven for 30 minutes at 180°C until soft, just turn them a couple of times as they cook. Leave your aubergines to cool.
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In the meantime, heat oil in a large pan and fry the cumin seeds and chopped onions until brown.
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Add the green chilli and then spices. Cook for 1-2 minutes.
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Add the tomatoes and puree and cook until you see a film of oil.
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Add the peas and cook for 5 minutes.
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Once cooled, carefully scoop out the flesh of the aubergines and mash with a fork.
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Add the mashed aubergine to the tomatoes and cook for 15-20 minutes until it mixes well and turns a dark red colour.
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Check seasoning and finish with coriander.
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Enjoy with crispy roti or naan and a cucumber raita.
Watch Renu create this dish below and follow @josephjosephofficial for more recipe inspiration!
2 aubergines
2 medium onions, chopped
1 green chilli sliced
1 tsp of salt
1 tsp chilli powder
1 tsp ground cumin
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin seeds
Half tin chopped tomatoes (or use 5-6 fresh tomatoes)
1 tbsp tomato puree
Handful frozen peas
Serves
6
Time
1hr 15mins
Difficulty
Medium
Ingredients
2 aubergines
2 medium onions, chopped
1 green chilli sliced
1 tsp of salt
1 tsp chilli powder
1 tsp ground cumin
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin seeds
Half tin chopped tomatoes (or use 5-6 fresh tomatoes)
1 tbsp tomato puree
Handful frozen peas
