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Recipes

Baingan Bharta

Photo by Vanita Tipnis

Ingredients

  • 2 large aubergines (bharta baingan)
  • 1 tsp mustard seeds (rai)
  • ⅛ tsp asafoetida (hing)
  • 1 onion, chopped
  • 1 tsp chopped green chillies
  • 4 garlic cloves, finely chopped
  • 2 tomatoes, chopped
  • ½” pc ginger, finely chopped
  • Unrefined salt to taste
  • 1 tsp red chilli powder
  • 2 tbsp peanut yoghurt
  • ½ tsp garam masala
  • 2 tbsp fresh coriander leaves, for the garnish

Method

Roast the baingans directly on the gas flame. Once cooked and soft, cool and peel the charred skin. Then mash the flesh and keep aside. In a heated pan, temper mustard seeds until they sputter. Add asafoetida followed by chopped onions. Sauté the onions until soft (sprinkle water if needed to avoid sticking), add green chillies and garlic and roast for a minute. Add the tomatoes and ginger. Add the mashed baingan, salt and chilli powder. Cook until the tomatoes are soft. Mix in the peanut yoghurt and garam masala. Serve hot, garnished with fresh coriander leaves.

Variation

You could replace the yoghurt with lemon juice.

Serves 4

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