Baingan ka bharta (VG) From Rohit Ghai’s Tarkari

“This aubergine dish is known all over India and southern Asia and comes from the Punjab. The aubergine is cooked over a flame, which gives it a smoky flavour, but you can also roast it in the oven. Serve with phulkas or roti, along with
dal, or you can treat it as a side dish.” Rohit Ghai author of Tarkari

Serves 2

2 large aubergines
50ml (1¾fl oz) rapeseed oil, plus extra for the aubergines
200g (7oz) onions, finely chopped
5–6 garlic cloves, finely chopped
2 green chillies, finely chopped
25g (1oz) fresh ginger, finely chopped
150g (5oz) tomatoes, finely chopped
¼ teaspoon red chilli powder
1 tablespoon ground coriander
½ teaspoon Garam Masala (see page 16)
½ teaspoon Kashmiri chilli powder or red chilli powder
100g (3½oz) frozen green peas
1 tablespoon chopped coriander leaves
salt

Rinse the aubergines, pat dry, then rub them all over with oil. Using tongs, hold the aubergines one at a time over a gas flame until the skin blackens and the flesh is tender and soft, turning after 2–3 minutes to ensure that they are evenly cooked on both sides. When cool enough to handle, peel off the skins and either chop the flesh or mash it in a bowl.

Pour the oil into a kadai or other medium pan and set on a medium heat. When hot, add the onions and garlic and sauté until the onions are golden brown. Stir in the green chillies and ginger, followed by the tomatoes. Let cook, stirring often, until the tomatoes are soft and the oil begins to separate.

Add the ground spices, mix well and cook for 5–6 minutes. Add the aubergine pulp and green peas, mixing them in well. Season to taste with salt and cook, stirring often, for a further 4–5 minutes. Stir in the coriander leaves and serve.