Baingan Bartha (South Indian Eggplant with Chili) II
Baingan bartha is a mashed aubergine dish built on a quick tempering of mustard and cumin seeds. This South Indian version steams the aubergine instead of roasting it, which keeps the flesh soft and mild before it meets ginger, garlic, onion and tomato. Mustard oil gives the base a sharp edge, and the coriander stems cooked into the mash add more flavor than the leaves alone. The optional charcoal step brings back the smokiness that steaming leaves out.
Instructions
Peel the aubergines and steam them until the flesh is completely tender. Mash the flesh with a fork and set it aside.
Heat a little oil in a pan and add the mustard and cumin seeds. Let them sizzle for about 10 seconds, then stir in the chopped garlic and ginger and cook until both turn yellow.
Add the chopped onion and cook until it turns translucent and soft.
Stir in the mashed aubergine, turmeric, chopped coriander stems, tomato paste or diced tomatoes, green chilli and salt. Cook over medium heat for 20 minutes, stirring now and then.
Scatter the chopped coriander leaves over the top and serve.
For a smoky finish, place a small piece of foil in the dish and set a lit piece of charcoal on it. Pour about ¼ teaspoon of oil over the charcoal, cover the dish at once, and leave it to infuse.
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