Lorna’s Baingan ka Bharta Recipe

Here is Lorna’s Baingan ka Bharta recipe – a popular North-Indian dish of mashed smoked or roasted aubergines cooked with Indian spices and best enjoyed with hot rotis or paratha.

20 Mins 50 Mins Easy Serves 4

Ingredients

4 large Dutch aubergines – smoked/ roasted and skin removed
3 tablespoons cooking oil
2 large onions – peeled and sliced lengthways
2 tablespoons fresh garlic – finely chopped
2 tablespoons fresh ginger – finely chopped
2 teaspoons cumin seeds (Jeera)
2 teaspoon mustard seeds
1 teaspoon turmeric powder (Haldi)
2 teaspoons salt (add more or less to taste)
1-2 teaspoons chillies – finely chopped (add more or less to taste)
3 fresh tomatoes – chopped
1 teaspoon garam masala
2 tablespoons fresh coriander to garnish

Method

Heat oil in a pan, add cumin seeds & mustard seeds – allow seeds to darken &‘pop’.
Add garlic & ginger – fry for 2-3 minutes and then add onions – fry until slightly golden brown.
Add salt, turmeric and chillies and fry for 2-3 minutes until all ingredients are mixed together.
Add tomatoes and stir through. Cook for 8 – 10 minutes to let all the flavours to come together and thicken the masala (sauce).
Add in the mashed aubergine, stir and cover the pan. Cook on a low-medium heat for 10 – 15 minutes until you see the oil running free.
Taste – adjust seasoning if required.
Garnish with coriander and a little garam masala.
Serve with Indian breads such as paranthas.

Recipe notes

Tip: Prepare the dish a few days early and then reheat it daily to improve the taste.

To cook the perfect rice, the ratio is 1 glass of rice to 2 glasses of water. Wash the rice and leave to soak for at least 20 minutes. Add a knob of butter to a pan & 2 teaspoons cumin seeds, a few cardamom pods and a cinnamon stick (if you wish). Once browned, drain the rice and add to the pan, mix through and then add water for cooking (using the above ratio). Bring to boil, cover & cook on minimal heat.