Updated: May 2, 2020
Preparation Time: 10 min. Cooking Time: 1 hour 30 min. Serves 4
3 Big Aubergine (Eggplant) 1 Onion Big 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
Rinse the aubergine and pat dry, brush it with little oil all over, then make few slits all over the aubergine with a knife.
Put the aubergine directly on heat and roast them, often turning for around 10-12 minutes until entirely roasted or in fan oven on 180º, gas mark 5 for an hour.
Once roasted, cool them and remove the skin. Transfer the roasted aubergine to a bowl and mash using a fork or chop into tiny pieces with a knife and set aside.
Heat oil in a pan and add the dry red chilli, once the oil is hot add the mustard and cumin seeds, and asafoetida, then add the garlic and onions and sauté until soft and translucent.
Add the mashed roasted aubergine into 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.
Once the bharta is done, add the chopped tomatoes and sprinkle the chopped coriander and for a minute.
Enjoy hot with Plain Parathas or Naan.