Baingan Bartha (South Indian Eggplant with Chili) II
Source and licence
"Baingan Bartha (South Indian Eggplant with Chili) II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Baingan_Bartha_(South_Indian_Eggplant_with_Chili)_II, revision 4630287), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Baingan_Bartha_(South_Indian_Eggplant_with_Chili)_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630287
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Peel and steam the aubergine until the flesh is tender. Mash and reserve.
- 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.
- Add chopped onion and sauté until the onion is translucent.
- Add the aubergine mash, turmeric, coriander stem, tomato paste, and salt. Cook on medium heat for 20 minutes.
- Garnish with chopped coriander and serve.
- 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.