BEGUN BHARTA RECIPE

Ingredients

Serves 4

2 aubergines
1 teaspoon cumin seeds, roasted
1 onion, diced
1 teaspoon ginger paste
½ teaspoon garlic paste
2 green chillies, chopped
2 plum tomatoes, chopped
½ teaspoon cumin powder, roasted
1 teaspoon coriander powder, roasted
½ teaspoon turmeric powder
100ml mustard oil
Fresh coriander leaves

Method

Rub the aubergines with oil and pierce them with holes using a small knife or fork. Roast them in an oven at 180°C or over an open flame until completely soft.

Cut the aubergines in half, remove the flesh and chop roughly.

In a large pan, heat the mustard oil, add the cumin seeds and roast, then add the garlic and fry in the oil to infuse.

Add the ginger and chopped onion and fry until light brown. Add the green chillies and tomatoes and fry until soft. Add the cumin, turmeric and coriander powders and fry a bit more. Then add half a cup of water and season to taste.

Cook for a few minutes to form a gravy then add the chopped aubergine and cook for a further 3-4 minutes.

Finish with fresh coriander leaves.