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Baingan Bharta
Charred aubergine mashed with tomatoes, spices and fresh coriander — Indian cooking at its most elemental.
Ingredients
Instructions
Char aubergines directly over a gas flame turning regularly until completely blackened.
Place in a bowl, cover and steam 15 minutes.
Peel off all charred skin, mash flesh roughly — keep some texture.
Fry cumin seeds in oil until they pop, add onions and cook until golden.
Add garlic, ginger and green chilli, cook 2 minutes.
Add tomatoes and all ground spices, cook 10 minutes.
Add mashed aubergine, mix well and cook 5 more minutes.
Season generously, scatter with coriander and serve with roti.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
