Smokey Eggplant Curry (Bhartha)

Wash the aubergines,

Start by charing them on a gas cooker, (can grill them too) keep rotating for an even cook.

Cook in oven or air fryer for 30 until soften.

In a large pan fry the cumin seeds in oil and add the onions, chopped chunky. Cook until brown.

Add the green chilli and then spices. Cook for 1-2 minutes.

Add the tomatoes and cook until you see a film of oil.

Add the peas, cook for 5 minutes.

Cut the aubergines, and scoop out the flesh, mash with a fork.

Add to the tomatoes and cook well, for 15-20 minutes until it mixes well and turns a dark red colour.

Check seasoning and finish with coriander.

Serve as a side with #dhal crispy roti/naan and a cucumber raita.