Baingan da bharta

Ingredients

• 2 large round brinjals (about 750 g)
• 2 onions, finely chopped
• 3 tomatoes, finely chopped
• 2 green chillies and 1 tbsp ginger, finely chopped
• 4 cloves garlic, chopped
• 1 tsp cumin seeds
• 1 tsp red chilli powder, ½ tsp turmeric, 1 tsp coriander powder
• 3 tbsp mustard oil
• Salt and fresh coriander

Method

1. Rub the brinjals with a little oil and roast them directly over a gas flame or coals, turning often, until the skin is black all over and the inside is soft (15–20 minutes).
2. Cool in a covered bowl, peel off the charred skin and mash the flesh.
3. Heat mustard oil until it smokes, lower the heat and add cumin, then onions, and fry until soft and light brown.
4. Add garlic, ginger and green chillies, then the tomatoes and powdered spices. Cook until the tomatoes break down.
5. Add the mashed brinjal and salt and cook for 8–10 minutes, stirring, until it comes together.
6. Finish with coriander and serve with roti or paratha.