Baingan Bharta

Method

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1. Rub the aubergines with a little oil and pierce them in four places. Set them directly on a gas flame on medium and turn every 3 minutes.

   Mark done

2. Roast for 12 to 15 minutes until the skin is blackened and papery all over and the aubergines have collapsed completely. Under a very hot grill this takes about 25 minutes.

   Mark done Start 12 min timer

3. Rest them in a covered bowl for 10 minutes — the trapped steam loosens the skin.

   Mark done Start 10 min timer

4. Peel away all the charred skin, discard the stems, and mash the flesh roughly with a fork. Do not blend it.

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5. Heat the mustard oil until it just smokes, then lower the heat and add the cumin seeds. When they crackle, add the onions.

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6. Fry the onions for 10 minutes until deep gold, then add the ginger-garlic paste and green chillies for 2 minutes.

   Mark done Start 10 min timer

7. Add the tomatoes and all the ground spices and cook 8 to 10 minutes, mashing, until the tomatoes break down and the oil separates.

   Mark done Start 8 min timer

8. Fold in the aubergine and salt and cook 8 minutes more, stirring, until thick and glossy.

   Mark done

9. Finish with garam masala, lemon juice and coriander and serve hot with roti.

   Mark done

Chef’s Tips

• Choose light aubergines for their size — they have fewer seeds and a creamier flesh.
• Line the burner with foil before you start. Charring aubergines makes a spectacular mess.
• If you only have an electric hob, char them under the grill and add a smidge of smoked paprika, or use the charcoal-in-a-bowl dhungar method.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Hot roti or paratha
• Plain yoghurt and sliced onion
• Dal and rice for a full thali

Storage & Reheating

Refrigerate up to 4 days — genuinely better on day two. Freezes 2 months. Reheat in a pan with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.