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Silky Aubergine Mash with Potatoes (baingan bharta)
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| This most traditional dish is made by cooking the aubergine over an open flame so that it develops a smoky flavour. This process can be done on the hob or in the oven. I have modified the classic version of the recipe slightly to make it faster. This version does not have a smoky flavour but makes the most of the silky texture of the aubergine. The potatoes add a creaminess that goes well with the tomatoes and spices. I sometimes serve this as a topping for canapes or as a dip with cocktail snacks. Serves: 4 Preparation time: 10 minutes Cooking time: 40 minutes | |
| 1 large | aubergine |
| 2 tablespoons | sunflower oil 1/2 teaspoon cumin seeds |
| 1 medium | onion, finely chopped 1 teaspoon ginger-garlic paste (page 11) |
| 1 | fresh green chilli, chopped |
| 2 tablespoons | tomato puree |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 2 medium | potatoes, peeled, boiled and cubed |
| Salt | |
Chopped coriander leaves to garnish
1 Cut the aubergine into thick slices and place it in a heavy pan with enough water to cover the slices. Cover and cook for 12-15 minutes, reducing the heat when the water begins
to boil.
2 Mash the flesh and the skin of the aubergine with a fork. Reserve.
3 Heat the oil in a saucepan or wok and fry the cumin seeds until they change colour, then add the onion and fry it until softened.
4 Add the ginger-garlic paste and the chilli and fry for 1 minute. Then stir in the tomato puree and the spice powders and cook until well blended.
5 Season with salt and stir in the aubergine. Mix well and fold in the potatoes before serving sprinkled with the coriander leaves and a wedge of lemon, if desired.
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