This is very different from the Indian food I normally eat. Yes, it contains some of the same flavours, but somehow the mix of ingredients (or maybe it’s the aubergine base?) amounts to something lighter. More exotic. Superbly tasty. The eggplant almost melts in your mouth, so soft is it, and the tomato-onion sauce beautifully complements it. Definitely a keeper.
Baigan Ka Bharta (Aubergine Curry)
Adapted from food-india.com
Serves 3 - 4 (as main meal)
Serves 6 (as side-dish)
2 tsp sunflower oil
2 large aubergines, quartered and sliced
salt to taste
1 medium onion, very finely chopped (I use food processor for this)
1/2 tsp minced garlic
1 tsp turmeric powder
1 tbsp garam masala powder
2 medium tomatoes, pureed
1/2 cup water
1. Toss aubergine with 1 tsp oil and some salt, then roast in oven at 180C for 20 minutes or until soft.
2. Heat the remainder of the oil in a large frying pan over medium heat. Add onion, sauté for 3 minutes, then add garlic and spices.
3. Cook another 1 minute, then add tomato. Reduce heat, cover and simmer for 10 - 15 minutes. Add aubergine, mix gently to combine. Add water, cover and cook for another 5 minutes.
Serve, sprinkled with slivered almonds and steamed rice on the side.