4 large aubergines
Salt to taste
300g frozen peas, defrosted
1 tsp coriander seed powder
1 tsp cumin seed powder
1 tsp turmeric
1/4 tsp asafoetida
2 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil
5 cloves garlic, minced
3 hot red chillies, minced
3 tomatoes, chopped
2 large onions, chopped
Handful of chopped coriander
Method:
Pierce the aubergines all over with a fork. Place under the grill and grill all over until the skin has charred. You can also grill it on the gas stove. Allow to cool, then cut the aubergines lengthways and scoop out the flesh and chop it up. Set the flesh aside and discard the skins.
Heat the oil in a large pan and add the mustard seeds. When they have popped, add the cumin seeds, asafoetida, garlic, chillies and onions. Cook until the onions are lightly golden.
Add the tomatoes and turmeric. Cook for 4 to 5 minutes on a medium heat, stirring constantly.
Add the aubergine flesh, defrosted peas, salt, coriander seed powder and cumin seed powder. Mix thoroughly and cook for a further two minutes before removing from the heat and garnishing with chopped coriander.