Sides
Baingan Bharta
Ingredients
- Large aubergine (eggplant): 500 g (1 large)
- Onion, finely chopped: 150 g (1 medium)
- Tomato, finely chopped: 150 g (1 medium)
- Ginger-garlic paste: 15 g (1 tbsp)
- Green chilli, chopped: 1 (1)
- Cumin seeds: 5 g (1 tsp)
- Turmeric powder: 3 g (0.5 tsp)
- Red chilli powder: 5 g (1 tsp)
- Mustard oil or vegetable oil: 30 ml (2 tbsp)
- Fresh coriander, chopped: 10 g (2 tbsp)
Method
- Prick the aubergine several times and roast directly over an open flame, or under a grill, turning until the skin is charred and the flesh is soft, about 15-20 minutes.
- Let cool slightly, then peel off the charred skin and mash the flesh.
- Heat oil in a pan, add cumin seeds, then onions, cooking until golden.
- Add ginger-garlic paste and green chilli, cook briefly.
- Add tomatoes, turmeric and chilli powder, cooking until softened and the oil separates.
- Fold in the mashed aubergine, mix well and cook for 5-7 minutes to combine flavours.
- Garnish with fresh coriander before serving.
Introduction: Baingan bharta is a North Indian dish of fire-roasted mashed aubergine cooked with onions, tomatoes and spices, valued for its distinctive smoky flavour traditionally achieved over an open flame.
Cultural Background: Baingan bharta is a North Indian dish of fire-roasted mashed aubergine cooked with onions, tomatoes and spices, valued for its distinctive smoky flavour traditionally achieved over an open flame.
Tips: Roasting directly over an open flame is key to the dish's signature smokiness; an oven grill is the best substitute if a gas flame isn't available.
Variations: Some versions add a dollop of mustard oil at the end for extra pungency.
Storage: Refrigerate up to 3 days.
Reheating: Reheat gently in a pan over medium heat.
FAQs:
Q: Can baingan bharta be made without an open flame?
A: Yes, roast the aubergine in a 220°C (425°F) oven until fully softened and charred at the edges.
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