Baingan Bharta

Ingredients

• large globe eggplants2, about 500 g each
• yellow onion1 large, finely chopped
• tomatoes3 medium, finely chopped
• fresh ginger2 cm piece, grated
• garlic5 cloves, minced
• green chiles2, finely chopped
• green peas1/2 cup, fresh or frozen
• cumin seeds1 tsp
• turmeric1/2 tsp
• Kashmiri chile powder1 tsp
• coriander powder1 tsp
• garam masala1/2 tsp
• mustard oil3 tbsp
• fresh coriandera small handful, chopped
• saltto taste

Steps

1. 1

   Pierce and oil the eggplants.

   Pierce each eggplant in several places with a fork and rub lightly with oil — the holes let steam escape during charring.

2. 2

   Char the eggplants over flame.

   Set the eggplants directly over a medium gas flame and char, turning with tongs every few minutes, until the skin is fully blackened and the flesh collapses inward.

3. 3

   Steam and peel the eggplants.

   Transfer to a bowl, cover, and let them steam until cool enough to handle — about ten minutes — then peel off the blackened skin and roughly mash the flesh.

4. 4

   Heat mustard oil and crackle cumin seeds.

   Heat the mustard oil in a wide pan until it just shimmers and smokes faintly, then crackle the cumin seeds.

5. 5

   Sweat onion and spices.

   Sweat the onion with the ginger, garlic, and green chiles until deeply golden, then add the tomatoes, turmeric, Kashmiri chile, and coriander powder.

6. 6

   Cook tomato masala and add peas and eggplant.

   Cook until the tomato breaks down and the masala oil separates at the edges, then stir in the peas and the mashed eggplant.

7. 7

   Season and finish with garam masala.

   Season with salt, finish with garam masala, and fold through the fresh coriander just before serving with hot roti.