Baingan bharta

Baingan ka bharta (mashed eggplant) is the Hindi name but in India this dish has many different names depending on the local language. This dish is as simple as the name suggests. Grill the eggplant over an open fire. A gas stove will work.

Then heat mustard oil and infuse the oil with hing, then add finely cut onion, the ubiquitous ginger-garlic paste, tomato and fresh chilli pepper. Other spices that can be mustard seeds, cumin seeds, turmeric, red chilli powder, salt. Adding yoghurt is an option. Add fresh cilantro at the end.

It is mostly served with a variation on the roti. For a more complete dish add (precooked) potatoes. If you serve baingan bharta with a dahl you almost got yourself a thali.

Ingredients for the most basic version:

1 eggplant
1 tomato finely chopped
1 green chili finely chopped
1 onion finely chopped
1 inch ginger grated
¼ tsp asafoetida (hing)
2 tbsp mustard oil
Roti or chapati for serving