Ingredients:

Allergens in bold

Mustard Seeds (mustard)

Nigella Seeds

Fennel Seeds

Fresh Curry Leaf

Baby Aubergines

Onion

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Green Chilli

Aromatic Spice Blend

Peanut Butter (peanuts)

Coconut Milk

Tahini (sesame)

Tamarind Chutney

Peanuts (peanuts)

Roti Bread (gluten)

Nutritional Information:

Energy (kcal) 756 Fat 57g of which saturates 3g Carbohydrates 40g of which sugars 16g Protein 18g Salt 0.48

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

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.

• Preparation time:

  For 2 - 35 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 90 minsFor 4 - 100 mins