Baingan Bharta

Ingredients

• 2 large aubergines (brinjal)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 2 tbsp oil
• Fresh coriander
• Salt to taste

Method

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