Indian 101: Baingan Ka Bharta

• jumlah masa: 13 minutes

Bahan-bahan

This gorgeous vegan dish needs some effort to get right, but I promise you, every bit of it will be worth it when you finally eat the finished, smoky dish. Like many other dishes from India, there are various versions of it. I love cooking Bharta with mustard oil, but swap for a neutral oil if you prefer.

Burning the aubergine is crucial to getting the smoky flavour. You can do this on a gas hob (as I have), a barbeque or right under the grill in a domestic oven.

2 large aubergines

2 tbsp mustard oil

1 tsp cumin seeds

1 medium onion, chopped

1 tsp each, ginger and garlic, minced

1 tsp cumin powder

1 tsp Kashmiri chilli powder

1/2 turmeric

1/2 tsp garam masala

3 ripe tomatoes (or 1/3 tin chopped tomatoes)

Large pinch of kasoori methi

Fresh coriander and green chilies, to garnish

Arahan

Prick the augergine and rub some mustard oil over it. Then roast over a direct flame until completely charred and softened. Once slightly cooled, peel the skin off with the help of kitchen paper or gloves. Then chop up.

Heat the remaining mustard oil in a pan and sizzle the cumin seeds. Then add the onions, some salt, ginger and garlic. Once it all softens add the ground spices and cook for a minute, followed by the tomatoes.

After about 5 minutes, add the chopped aubergine and mash everything together, simmering for 6-8 minutes.

Garnish with fresh coriander and green chilies and serve with rotis or as part of a larger spread.

Enjoy!