A delightful and flavourful aubergine dish made with chargrilled mashed aubergines. It’s an accompaniment to Indian breads, rice or even as a side dish in Indian meals.
Ingredients:
- 2 large aubergines (eggplants)
- 2 tablespoons oil (mustard or vegetable oil)
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger grated
- 1 tbsp garlic crushed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 tsp amchur powder ( dry mango powder)
-1tsp paprika powder
-1 tsp cumin seeds
-1/2 tsp fenugreek seeds
-1tsp ajwain seeds ( caraway seeds)
-1/4 tsp hing ( asafoetida) - Fresh coriander leaves, chopped (for garnish)
1/2 cup mustard oil
“What to do “
- Chargrilling the Aubergines:
- Wash and pat dry the aubergines. Roast on the flame .
- Once charred, remove from heat and let them cool. Peel off the charred skin and mash the flesh. Set aside.
- Preparing the Bharta:
- Heat oil in a pan over medium heat.
- Add cumin seeds , hing , caraway seeds and let them sizzle.
- Add the finely chopped onions and sauté until golden brown.
- Add the ginger-garlic and green chilies, sauté for another minute until the raw smell disappears.
- Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder , paprika and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
- Add the mashed aubergines and mix well. Cover and Cook for about 5-7 minutes stirring occasionally.
- Add amchur powder, coriander leaves and mix well. Cook for another 2 minutes.
- Add a squeeze of lemon for extra zing
I am using a combination of gram flour and whole wheat flour for accompaniment . You can use missi atta if available.
3/4 gram flour
1/4 cup wheat flour
Make a soft dough with water and make rotis ( flatbreads) on a tawa. Brush with pure butter ghee and serve with the bharta ( optional )
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