Baingan Bharta – Mashed Aubergine Curry

Here we are again with aubergines. I simply love them, in any cuisine, in any form (except raw). Today I will talk about Baingan Bharta.
Baigan Bharta is simply roasted aubergines (baingan) mashed and seasoned. It can be made in a variety of ways – with all the other ingredients raw except roasted/BBQ’d aubergine. It sounds very simple but it is very tasty. With roasted aubergine, peeled and mashed, mixed with finely chopped onion, tomatoes, coriander, fresh green chillies and garlic. Seasoned with lemon juice, salt and pepper, can be very tasty as a vegetarian option in BBQ.

Masala Baingan Bharta on menu today. Ideally they have to be roasted in a charcoal BBQ to get the full smokey flavour but can also be roasted on a gas stove on a medium heat or even under a grill or in the oven.

ingredients

2 Large Aubergines
1 Medium sized Onion
3/4 cloves garlic minced
1 tsp Minced ginger and green chilli. Around half-inch piece ginger and 1 fresh green chilli
1 Dried red rattle chilli
1 Large fresh tomato (can use tinned, pureed or tomato paste) That would give a darker colour
2-3 tbsp Oil/butter
1 tsp Turmeric Powder
1 tsp cumin and coriander powder
1 tsp Garam masala powder
Salt to taste
Lemon
Handful of fresh chopped coriander

Method

Roast the aubergines in any way convenient until the skin is charred, turning frequently. When the aubergines feels soft from the inside and crispy from the top put it aside to cool

In another pan/skillet heat some oil/butter add the red rattle chilli and let it give out spicy aroma before adding chopped onion and stir until golden brown.
Add ginger chilli paste and stir letting it cook for another minute or so
Add minced or finely chopped garlic and wait for it to cook stiring making sure it does not get burnt or stick at the bottom of the pan.
Now add the chopped tomato or tomato paste, coriander and all the spices except garam masala and lemon. Leave it on low heat and covered for around 5-7 min

Peal the outer charred skin of the aubergine and cut off the end. Mash the inside up roughly.

Once the tomatoes are cooked and soft, or when the mixture gives out oil the tomatoes are generally cooked, add the mashed aubergines and mix well.

Now taste for the salt and/or spice content
Add the garam masala and lemon and cover and let it cook for 5-8 minutes on low heat.
Garnish with coriander
Serve hot with any chapatis, pita bread or rice