Baingan Bharta

Preparation Time: 10 min. Cooking Time: 1 hour 30 min. Serves 4

Ingredients:

3 Big Aubergine (Eggplant) 1 Onion Lager Size Finely Chopped 1 Tomatoes Medium Size Very Finely Chopped 3 tbsp Coriander Chopped 6 Cloves Garlic Finely Chopped 3 tbsp Oil 1 tsp Mustard Seeds 1 tsp Cumin Seeds 1 Dry Red Chilli ¼ tsp Asafoetida (Hing) 1 tsp Turmeric Powder 1½ tsp Chilli Powder ¼ tsp Coriander-Cumin Powder (Dhana Jiru) 3 tbsp Coriander Leaves Chopped Salt to taste

Method:

1. Rinse the aubergine and pat dry; brush it with little oil all over, then make a few slits all over the aubergine with a knife.

2. Put the aubergines directly on heat and roast them, often turning, for 10-12 minutes until entirely roasted, or in a fan oven on 180º, gas mark 5 for an hour.

3. Once roasted, cool the aubergines and remove the skin. Transfer the roasted aubergines to a bowl, mash them using a fork, or chop them into tiny pieces with a knife, and set aside.

4. Add the dry red chilli to the oil on medium-low heat. Once hot, add the mustard, cumin seeds, and asafoetida. Then add the garlic and onions and sauté until soft and translucent.

5. Add the mashed roasted aubergine to the pan along with turmeric powder, chilli powder, coriander-cumin powder, and salt, and mix well. Simmer for 10 minutes with the lid on, stirring occasionally.

6. Once the bharta is done, add the chopped tomatoes and sprinkle the chopped coriander.

• Enjoy hot with Plain Parathas or Naan.

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Baingan Bharta | The Rasoi Recipes