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.
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.
This Lorna’s Baingan ka Bharta (Smoked Aubergine) Recipe is courtesy of Lorna Nanda – founder of The Little Indian Kitchen which offers a selection of cookery classes for authentic Indian food designed to appeal to all food lovers wanting to learn how to cook or to expand on their existing cooking skills.
You can learn more by visiting The Little Indian Kitchen website, and you can follow Lorna on Facebook.