Method

• 1.
  Preheat oven to 200°C. Line a baking tray with baking paper.
• 2.
  Trim the tough stem and tip off each banana peel and cut into 3cm lengths. Mix 1/2 tsp salt flakes and 2 tsp turmeric and sprinkle over the peel. Toss to coat, then barely cover with cold water and set aside until required.
• 3.
  In a large bowl combine 1 tsp turmeric, 2 tsp garam masala, 1/3 cup (80ml) oil and 1/2 tsp salt flakes. Add eggplant and toss to coat, then arrange on prepared tray and roast for 20 minutes or until a little charred but not collapsed.
• 4.
  Meanwhile, heat 40ml oil in a large frypan over medium heat and cook onion for 8-9 minutes until fragrant. Add ginger and garlic. Cook gently for 20 minutes or until everything colours.
• 5.
  Drain and pat dry the banana peel.
• 6.
  Scrape onion mixture to one side of the pan. Pour 20ml oil onto the other side and heat to a sizzle. Fry banana peel for 2 minutes, then stir in the cumin and remaining turmeric. Cook for 1 minute. Add coriander stems, sliced chillli and kasuri methi, if using. Cook for 2 minutes, then add the tomato. Cook over medium-high heat, stirring constantly, for 5 minutes. Add eggplant and most of the coconut cream, the remaining garam masala and the frozen pigeon peas. Reduce heat to medium and simmer for 5 minutes.
• 7.
  Transfer curry to a serving bowl. Swirl in the remaining coconut cream and top with extra chilli and a few coriander leaves.
• 8.
  Place remaining 20ml oil and cashews in a frypan over medium heat. When sizzling, add mustard seeds and, when they start popping, add the curry leaves. Toss to colour the leaves, then immediately pour over the curry. (Don’t let the mustard seeds burn as this makes them too bitter.) Serve with basmati rice and remaining coriander leaves.