Baingan Bartha (South Indian Eggplant with Chili) II

Ingredients

• 2 medium Dutch aubergines
• Oil (use mustard oil or a blend for best results)
• Garlic, chopped fine
• Ginger, chopped fine
• 1 medium Spanish onion, chopped
• ¼ teaspoon mustard seeds
• ⅓ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• 100 g tomato paste or 4 medium ripe tomatoes, finely diced
• 2–3 coriander stems, finely chopped (reserve the chopped leaves as garnish)
• Chopped green chilli, as desired
• Salt to taste

Steps

1. 1

   Peel and steam the aubergine until the flesh is tender. Mash and reserve.

2. 2

   Heat some oil in a pan, and add mustard and cumin seeds. Sauté for 10 seconds, then add finely chopped garlic and ginger. Sauté until the ginger and garlic turn yellow.

3. 3

   Add chopped onion and sauté until the onion is translucent.

4. 4

   Add the aubergine mash, turmeric, coriander stem, tomato paste, and salt. Cook on medium heat for 20 minutes.

5. 5

   Garnish with chopped coriander and serve.

6. 6

   To smoke the bharta for a more robust flavour, light a small piece of charcoal and place it over a piece of foil placed inside the dish. Pour about ¼ teaspoon of oil and cover the dish immediately. Leave to infuse.