About this recipe:If you love aubergine, you have to make this quick baingan bharta at home to serve alongside your favourite curry, or as part of an Indian vegetarian spread. This Punjabi speciality is a favourite way to enjoy aubergine.
2 medium aubergines, peeled and cut into pieces
3 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, chopped
5cm piece root ginger, chopped
1 tomato, chopped
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1/4 teaspoon ground turmeric
1 sprig coriander, to garnish
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Method Prep:5min › Cook:15min › Ready in:20min
Place the aubergine in a pan of boiling water; boil for 10 minutes, then drain well and mash.
Heat the oil in a frying pan over medium high heat. Add the onions, garlic, ginger and tomato. Cook and stir for 3 to 5 minutes, till onions have softened.
Add the aubergine and all of the dried spices. Cook and stir till excess water evaporates.
Garnish with coriander leaves and serve.
You can also add some frozen garden peas to the mix; simply add them when adding the aubergine to the onion mixture.