The classic North Indian delicacy made from smoked egg plant mashed and flavoured with Indian spices
QUICK BITES Baingan Bharta ratatouille
500g large egg plants
50 ml mustard oil
15 g ginger, chopped
1/2 tbsp garlic, chopped
50 GMs onions chopped
250mg tomatoes chopped
1 tbsp salt
1 tbsp cumin powder
1 1/2 tbsp turmeric powder
2 tbsp red chilli powder
1 tbsp chaat masala
1 tbsp garam masala
4 tbsp ghee
1 tbsp fresh green coriander
Char the whole eggplants in a tandoor until completely cooked and easy to peel and mash and keep aside.
Heat the mustard oil in a medium sized pan add the ginger garlic cook until brown.
Add the onions, tomatoes and salt; cook until the onions turn translucent.
Add the cumin powder, turmeric powder, red chill powder and chaat masala; cook until the spices release their aroma.
Mix in the mashed eggplant along with the Garam masala, ghee and coriander.