Baingan Bartha (south Indian Eggplant with Chili) II

Ingredients

• 2 medium dutch aubergines
• to taste oil
• to taste garlic, chopped fine
• to taste ginger, chopped fine
• 1 medium spanish onion
• ¼ teaspoon mustard seeds
• ⅓ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• 100 g tomato paste
• 2–3 coriander stems
• to taste green chilli, as desired

Steps

1. Peel and steam the aubergine until the flesh is tender.
2. Mash and reserve.
3. Heat some oil in a pan, and add the mustard and cumin seeds.
4. Sauté for 10 seconds.
5. Add the finely chopped garlic and ginger.
6. Sauté until the ginger and garlic turn yellow.
7. Add the chopped onion and sauté until the onion is translucent.
8. Add the aubergine mash, turmeric, coriander stem, tomato paste, and salt.
9. Cook on medium heat for 20 minutes.
10. Garnish with chopped coriander and serve.
11. 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.
12. Pour about ¼ teaspoon of oil and cover the dish immediately.
13. Leave to infuse.