Begun Bharta, Smoked Properly
Aubergine charred over an open flame, mashed with mustard oil and raw onion.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Ingredients
- 2 Aubergine, large
- 1 medium Onion, finely chopped
- 4 Green chilli
- 3 tbsp Mustard oil — Raw, not heated, for this one
- a handful Coriander leaf
Method
- 1
Char it directly on the flame
Rub the aubergine with oil and set it straight on the gas burner. Turn every few minutes until the skin is blackened all over and it collapses when you press it — about 15 minutes. An oven grill will cook it but will not smoke it, and the smoke is the dish.
- 2
Mash warm, dress cold
Peel while still warm — the skin slips off. Mash roughly with a fork, then let it cool before adding raw onion, chilli, mustard oil, and coriander. Hot bharta cooks the onion and turns it sweet.
The smoke is the recipe
Everything else here is seasoning. If you have no gas flame, char it under the hottest grill you have and accept that it will be a different, milder dish.
Serve with
Hot rice and a spoonful of daal. Nothing else needed.
The rest of this recipe is for buyers
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