About this recipe:This is a traditional Punjabi bhurtha made with aubergine and tomato, and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan.
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped root ginger
1 clove garlic, minced
1 large tomato - peeled, seeded and diced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
freshly ground black pepper to taste
handful chopped fresh coriander
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the grill. Rub oil on the outside of the aubergine. Place under the grill, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the aubergine in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large frying pan or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
Place the aubergine pieces in the frying pan, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh coriander, and serve.