Baingan Bartha (Roasted aubergine curry)

Baingan Bartha-Roasted aubergine cooked with onions, garlic and a medley of spices. A delicious smoky taste makes this aubergine curry delicious to savour.

Ingredients:

1 large aubergine
1 medium onion finely diced
2 medium tomatoes finely diced and blended.
1 teaspoon salt
1/2 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garlic paste
1 teaspoon tomato paste
1 tablespoon fresh chopped coriander for garnish.
2 tablespoons olive oil
1/2 teaspoon mustard seeds

Method:

1.Wash and prick the aubergines with a fork. Rub the aubergines with a little oil.
2. Place the aubergines on a tray and place the tray in a hot oven for 25-30 mins (200 degrees C) or until the aubergines are soft and charred, you may require to turn them half way to get an even cook. (Alternatively the aubergines can be cooked on a barbecue)
3. Remove aubergines from oven and peel the skin off and discard, finely chop up the flesh. Keep aside.
4. In a pan heat the oil, next add the mustard seeds.
5. Add the onions and garlic and cook till onions are translucent.
6. Add the chopped tomatoes, salt, chilli powder, turmeric, cumin powder and coriander powder. Mix well.Cook for 2-3 minutes , then add the passatta and 50 ml water.
7.Cook the mixture until the tomatoes have softened and oil starts to separate  it takes approx 5 mins
8.Add the roasted aubergine and and mix well into the sauce. Add another 50 ml  water . Cover and cook for 5 more minutes until the spices have infused into the  aubergines.
10.Transfer to serving dish and garnish with fresh coriander .

Serve with Rotlas or hot rotis and khichdi and kadhi.

You may like:

Masala stuffed baby aubergines.