Baingan Bharta/ Aubergine Indian restaurant style

Name: Baingan Bharta/ Aubergine Indian restaurant style
Yield: 3 servings
Cuisine: British
Ingredients: 2 aubergines; 2 red onions; 2 tomatoes; Salt; Red chilly powder (optional); Turmeric half teaspoon; Finely chopped coriander (optional); 1.5 spoonful Cooking oil; 1 teaspoon cumin seeds

Sameera Sood @sameera_sood

Bristol UK

I haven't yet met a person who doesn't love a good bharta. We cook roasted aubergine in sauted tomatoes and onions which gives it a delicious flavour. My mum roasts it on the gas which is the actual authentic way but since we have electric hobbs here in UK, I resort to roasting it in the oven.

Sameera Sood @sameera_sood

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Ingredients

3 servings

2aubergines
2red onions
2tomatoes
Salt
Red chilly powder (optional)
Turmeric half teaspoon
Finely chopped coriander (optional)
1.5 spoonfulCooking oil
1 teaspooncumin seeds

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Steps

1

Put a couple of deep cuts in the aubergines and coat it with oil. Now put it in a preheated oven at 180 C for 40 minutes. Flip them upside down halfway through.
2

Thinly slice the red onions and finely chop the tomatoes. Heat rest of the oil in pan, when hot add cumin seeds. When the cumin seeds start popping, add onions.
3

Add salt and turmeric to onions when they turn soft and a bit golden brown. Now add tomatoes to it.
4

Once the aubergines are done, they should look like the picture below. The peel should easily come off. Chop the roasted aubergines in pieces.
5

When the tomatoes are soft, add chopped aubergine in it.
6

Close the lid, and let it cook at sim for 10 minutes. Mash the aubergine pieces and stir it after every 2-3 minutes.
7

Serve it with chapati/nan bread, accompanied with some raita or lentils. I also sometimes fill a pita pocket with it along with guacamole and finely chopped cucumber.
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