Baingan Bharta

Method

1. 1

   Roast the brinjal: Wash 2 large brinjals (baingan) and pat dry. Apply a thin coat of oil all over. Roast directly over a gas flame, turning with tongs every 2 minutes for 15-20 minutes until completely charred and collapsed.

2. 2

   Test doneness: Insert a knife — it should go in easily with no resistance. The skin must be completely charred and the flesh very soft and collapsed.

3. 3

   Peel and mash: Place the roasted brinjal in a bowl. Let it cool for 10 minutes. Peel off and discard all the charred skin. Mash the soft flesh with a fork — keep it slightly chunky, not a smooth paste.

4. 4

   Temper the spices: Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and wait until they splutter. Add 1 tsp of finely chopped ginger.

5. 5

   Cook onions: Add 2 finely chopped onions and cook on medium heat for 10 minutes until golden. Add 1 tbsp garlic paste and cook for 2 minutes.

6. 6

   Add tomatoes and spices: Add 2 finely chopped tomatoes and cook for 6 minutes until mushy. Add half tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, half tsp red chilli powder and salt.

7. 7

   Cook the masala: Cook everything together for 5 minutes on medium heat, stirring frequently, until oil separates at the edges.

8. 8

   Add roasted brinjal: Add the mashed roasted brinjal to the pan. Mix well with the masala. The mixture will be thick and dark.

9. 9

   Simmer and develop flavour: Cook on low heat for 8-10 minutes, stirring every 2 minutes. The baingan bharta develops its smoky depth during this slow cooking.

10. 10

    Taste and serve: Add 1 tsp garam masala, adjust salt and squeeze half a lemon. Garnish with lots of fresh coriander and finely chopped onion. Serve with roti or hot parathas.