Ingredients
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Procedure
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- Peel and steam the aubergine until the flesh is tender. Mash and reserve.
- Heat some oil in a pan, and add mustard and cumin seeds. Sauté for 10 seconds, then add finely chopped garlic and ginger. Sauté until the ginger and garlic turn yellow.
- Add chopped onion and sauté until the onion is translucent.
- Add the aubergine mash, turmeric, coriander stem, tomato paste, and salt. Cook on medium heat for 20 minutes.
- Garnish with chopped coriander and serve.
- To smoke the bharta for a more robust flavour, light a small piece of charcoal and place it over a piece of foil placed inside the dish. Pour about ¼ teaspoon of oil and cover the dish immediately. Leave to infuse.