Baingan Bharta

Ingredients

• Brinjal (Baingan)500 g
• Onion1 medium, sliced
• Tomato2 medium, chopped
• Garlic (Lehsun)4 cloves, crushed
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• salt to taste

Prep

10 min

Cook

35 min

Serves

4

Difficulty

medium

Cuisine

Punjabi

Diet

Vegan

Method

1. 1Rub a large brinjal with oil, make a few slits and push in slivers of garlic.
2. 2Roast directly over a flame, turning often, until the skin is charred and the flesh collapses, about 15 minutes.
3. 3Cool, peel off the skin and mash the flesh roughly.
4. 4Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
5. 5Add 1 sliced onion, 1 tbsp crushed ginger and garlic and fry until the onion is soft and pale gold, about 5 minutes.
6. 6Add 2 chopped tomatoes with 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Cook until the masala thickens and oil shows at the edges.
7. 7Stir in the mashed brinjal, cook for 8 to 10 minutes on low so it takes the masala, then finish with coriander.

Storage: Cool completely and refrigerate in a covered box for up to 2 days.

Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.