Baingan bharta | creamy spiced aubergines

This is a delicious aubergine dish is popular in Northern India, particularly in Punjabi households. The aubergine is cooked over an open flame which infuses the dish with a delicious smoky flavour. The aubergine is then mashed and then added to spiced tomatoes and peas. Baingan = aubergines and bharta = mashed! This dish is best served with Indian flatbreads like roti or paratha. Have alongside some dal tadka and rice or rotis as well for a comforting meal. I know quite a few people who don't like aubergines but give them this dish and they'll be converted! The mashed aubergines act as a delicious carrier of flavours and absorb all the delicious spices beautifully. This recipe serves 4 and is adapted fom Monisha Bharadwaj ndian Cookery Course cookbook. 

Ingredients 
1 large aubergine
2 fresh tomatoes, finely diced
1/2 tbsp tomato puree (I add this for an even more tomato flavour)
1 green chilli, finely chopped
1 medium red or white onion, finely chopped
Thumb size piece of ginger, finely chopped
3 cloves garlic, finely chopped
Salt to taste
Vegetable oil
Chopped coriander leaves to garnish 

You'll need these spices
1/2 tsp kashmiri chilli powder
1 tsp coriander
1 tsp turmeric
1/2 tsp garam masala 
1 tsp cumin seeds 

Method

• Without piercing or making slits, cook the aubergine directly over an open flame until soft. To ensure even cooking, turn the aubergine every now and again. The cooking process should take around 8-10 minutes on a medium heat. This cooking process will cause some smoking to happen to make sure a window is open or your extrator fan is on full. 

• By the time the aubergine is finished cooking, the skin should be crispy and the aubergine flesh really soft. You should be able to put a knife through the aubergine without any resistance. Leave the aubergine to cool down slightly, and then peel off the skin and trim off the stalk. Mash the flesh in a bowl and then set aside whilst you prepare the remaining ingredients. 
  
  
  
• Take a large sauté or frying pan and add a good glug of vegetable oil. Add the cumin seeds and let them sizzle. Add the onion and sauté until translucent. Next, add the ginger, garlic and chilli and sauté for a few minutes to release the raw aroma. 
  
  
  
• Add the fresh tomatoes and tomato puree and let reduce for a few minutes. Add a splash water if it catches on the bottom of the pan. 
  
  
  
• Next, add the remaining spices and mix well. Cook for one minute, adding another splash water if required. Add the mashed aubergine and mix well. Add the frozen peas and let cook on a medium heat for around 5 minutes until the peas are cooked through. 
  
  
  
• Season with salt as per taste, garnish with fresh coriander and serve hot with rotis, steamed rice and dal! 

Recipe notes 
For a variation I sometimes also like to add peas! This gives the dish a nice pop of colour and some extra vitamins!