Baingan Bharta

Ingredients

• 2 large round aubergines (about 900 g total)
• 4 tbsp cooking oil
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 medium tomatoes, finely chopped
• 2 green chillies, finely chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder, or to taste
• 1 tsp ground coriander
• 1 tsp salt, or to taste
• ½ tsp garam masala
• 3 tbsp fresh coriander, chopped
• 1 tbsp fresh ginger, cut into thin matchsticks, for garnish

Instructions

1. Rub each aubergine lightly with a little oil and prick it in 4 or 5 places with a fork so steam can escape while it roasts.
2. Set the aubergines directly on a medium gas flame. Turn them with tongs every 3 to 4 minutes until the skin is blackened all over and the flesh feels completely soft when pressed, about 15 minutes. If you have no gas burner, roast them under a hot grill or in a 220°C oven, turning once, for 30 to 40 minutes.
3. Move the aubergines to a bowl and cover it with a plate. Leave for 10 minutes so the steam loosens the skin.
4. Peel off the charred skin, trim away the stem, and chop the flesh roughly with a knife. Pick out any large tough seeds or burnt bits. Do not rinse, as this washes away the smoky flavour.
5. Heat the remaining oil in a frying pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant.
6. Add the onions and cook for 6 to 7 minutes, stirring often, until soft and light golden. Stir in the ginger-garlic paste and green chillies and cook for 1 minute until the raw smell goes.
7. Add the tomatoes, turmeric, chilli powder, coriander and salt. Cook for 7 to 8 minutes, mashing the tomatoes with the back of your spoon, until they break down and oil separates at the edges of the masala.
8. Add the chopped aubergine and mix well. Cook on medium-low for 8 to 10 minutes, stirring and pressing it into the masala, until it is thick, dry-ish and the oil shines on top.
9. Sprinkle over the garam masala and half of the fresh coriander and stir through. Taste and adjust the salt.
10. Serve hot, topped with the remaining coriander and the ginger matchsticks.

Tips

• Choose heavy aubergines with smooth, shiny skin; they have fewer seeds and a creamier flesh.
• Let the skin char fully. Blackened skin means the inside is cooked and smoky; pale patches tend to stay firm.
• Chop the tomatoes finely so they melt into the masala, and cook until the oil separates for a rich, non-watery bharta.
• If the roasted flesh looks watery, drain it in a sieve for a few minutes before adding it to the pan.