Recipe for Veganuary: Madhu’s Baigun Bhartha

Ingredients

• 600g aubergines
• 350g finely chopped onions
• 4/5 chopped green chilli
• 100ml oil
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp salt
• 350g chopped tomatoes (tin)
• 30g finely chopped coriander leaves
• 100g peas (fresh or frozen)

Method

1. Scorch the aubergines by holding them over a medium gas flame or heating them under a grill. Keep turning them until the skin is blackened on all sides. Set aside until cool, and then peel off the charred skin.
2. Roughly chop and mash the flesh. Don’t worry if black specks remain on the flesh because they add to the smoky flavour.
3. Heat the oil in a deep, heavy-based frying pan over medium heat, add the cumin and then the onions until golden brown.
4. Add the chopped tomatoes and simmer until the liquid has reduced. Add turmeric, red chilli and green chillies.
5. Put the aubergines in the pan and mash them with a wooden spoon, stirring around with the spices, then add the salt.
6. Simmer for 15 minutes, or until the aubergines are soft and the oil is separating.
7. Add garam masala and stir.
8. Add the peas and cook through.
9. Stir in the chopped coriander leaves then serve and enjoy with rice or naan.