Ingredients:

Allergens in bold

Mustard Seeds (Mustard)

Nigella Seeds

Fennel Seeds

Fresh Curry Leaf

Baby Aubergines

Onion

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Green Chilli

Aromatic Spice Blend

Peanut Butter (Peanuts)

Coconut Milk

Tahini (Sesame)

Tamarind Chutney

Peanuts (Peanuts)

Roti Bread (Gluten)

Nutritional Information:

Energy (kcal) 1582 Fat 85g of which saturates 23g Carbohydrates 160g of which sugars 21g Protein 43g Salt 2.04

Recipe Description:

Much of Indian cuisine was forever changed during the imperial reign of the culturally Persian Mughals. But in Hyderabad, the ‘City of Pearls’, a hybrid Indian-Turkish-Middle Eastern culture had already existed for centuries, and its hugely wealthy and partially independent monarchy, the ‘Nizams’, kept the grand traditions alive after the empire’s fall. Inspired by the city’s cultural melting pot, chefs in palatial kitchens developed a unique synthesis of South Indian ingredients, Persian influences and North Indian spice layering, all of which, from tahini to tamarind, is loaded into these hearty yet sophisticated aubergines.