Ingredients
- Dutch aubergines, medium2
- oil, use mustard oil or a blend for best results
- garlic, chopped fine
- ginger, chopped fine
- Spanish onion, medium, chopped1
- mustard seeds1/4 tsp
- cumin seeds1/3 tsp
- turmeric powder1/4 tsp
- tomato paste, or 4 medium ripe tomatoes, finely diced100 g
- coriander stems, finely chopped (reserve the chopped leaves as garnish)2–3
- green chilli, chopped, as desired
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
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.
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.
Region evidence: recipe text — “South Indian Eggplant with Chili”
