Cookbook:Baingan Bartha (South Indian Eggplant with Chili) II

Ingredients

 * 2 medium Dutch aubergines
 * Oil (use mustard oil or a blend for best results)
 * Garlic, chopped fine
 * Ginger, chopped fine
 * 1 medium Spanish onion, chopped
 * ¼ teaspoon mustard seeds
 * ⅓ teaspoon cumin seeds
 * ¼ teaspoon turmeric powder
 * 100 g tomato paste or 4 medium ripe tomatoes, finely diced
 * 2–3 coriander stems, finely chopped (reserve the chopped leaves as garnish)
 * Chopped green chilli, as desired
 * Salt to taste

Procedure

 * 1) Peel and steam the aubergine until the flesh is tender. Mash and reserve.
 * 2) Heat some oil in a pan, and add mustard and cumin seeds. Sauté for 10 seconds, then add finely chopped garlic and ginger. Sauté until the ginger and garlic turn yellow.
 * 3) Add chopped onion and sauté until the onion is translucent.
 * 4) Add the aubergine mash, turmeric, coriander stem, tomato paste, and salt. Cook on medium heat for 20 minutes.
 * 5) Garnish with chopped coriander and serve.
 * 6) To smoke the bharta for a more robust flavour, light a small piece of charcoal and place it over a piece of foil placed inside the dish. Pour about ¼ teaspoon of oil and cover the dish immediately. Leave to infuse.