Baingan Bharta

The aubergine is charred directly over a gas flame or under the grill until the skin is black – that gives bharta its unique smoky flavour.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 10 min
• Cook 35 min
• Vegan · gluten-free
• Famous in Punjab

Ingredients

• 1 large aubergine
• 2 tbsp mustard oil or oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 4 garlic cloves, chopped
• 1 green chilli
• 2 tomatoes, chopped
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp Kashmiri chilli powder
• 1 tsp salt
• Fresh coriander

Method

1. Prick the aubergine and roast it over a gas flame or under a hot grill for 15–20 minutes, turning, until black and completely soft.
2. Let it cool, peel off the skin and mash the flesh.
3. Heat oil, fry cumin, then onion, garlic and chilli until golden.
4. Add tomatoes and spices and cook until soft, 5 minutes.
5. Add the aubergine and salt and cook 5–8 minutes, mashing and stirring. Finish with coriander.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.