Baingan Bartha (South Indian Eggplant with Chili) II
Servings
4
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
Peel and steam the aubergine until the flesh is tender. Mash and reserve.
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.
10 seconds
Add chopped onion and sauté until the onion is translucent.
Add the aubergine mash, turmeric, coriander stem, tomato paste, and salt. Cook on medium heat for 20 minutes.
20 minutes
Garnish with chopped coriander and serve.
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.