Baingan Bharta
Aubergine charred over open flame, then mashed into onions and tomatoes cooked down in cold-pressed mustard oil.
Method
- 1
Rub the aubergines with a little oil and char them directly on an open flame, turning, until the skin blisters black and the flesh collapses.
- 2
Cool, peel off the burnt skin, and mash the flesh roughly with a fork.
- 3
Heat the mustard oil until it shimmers and the raw smell lifts, then add the cumin and let it crackle.
- 4
Fry the onions until well browned, add the ginger garlic paste and cook out the raw smell.
- 5
Add the tomatoes, turmeric, chilli powder and salt. Cook until the oil separates at the edges.
- 6
Fold in the mashed aubergine and cook 8 to 10 minutes, mashing against the pan as you go.
- 7
Finish with green chilli and coriander.
Chef's tips
- ✦Open flame is what makes it bharta. An oven bakes the aubergine but gives you none of the smoke.
- ✦Always heat mustard oil to shimmering before adding anything, which takes the raw edge off.
- ✦Yellow mustard oil is the milder of the two, so the smoke stays the loudest flavour.
Made with
The exact ingredients used in this recipe, pure, traceable, lab-tested.
