Aubergine curry in English and also called Benghan ka bartha.
This looks way more complicated than it actually is. What it is, is absolutely delicious and the smell is just wow. Definitely give this a go just for the joy of cooking it.
Ingredients
- 2 aubergines beautiful purple aubergines
- 1 tsp cumin seeds
- 1 small brown onion finely chopped
- 2-3 cloves garlic finely chopped
- 1 small piece ginger finely chopped
- ½ can chopped tomatoes
- 1 tsp salt
- ¼ tsp turmeric powder
- ½ tsp paprika powder
- ¼ tsp chilli powder
Substitutions
- Aubergine -> courgette, mushrooms, pumpkin, kaddu or any squash really
Instructions
Right, step one is where the action is, you need to chargrill the aubergine.
- You have 2 options, the easiest way is to skewer the aubergine on a long skewer and hold it straight on top of your gas flame. The alternative is to do it in the oven.
- Either way, make small incisions all over the skin before starting. Say around 10 - 15 small cuts all over.
- If holding over the gas flame, you need to keep turning it all the time so it cooks evenly. This way feels more rustic although I am not sure its any more authentic. This method takes around 10 minutes per aubergine.
- If you're putting it in the oven, it will take around 45 minutes on 175℃
- Soon it will start smelling amazing, and eventually you might see steam coming out of the incisions you made or the skin turning black all over. That means it's done.
Put the aubergine to one side and lets start with the sauce.
- Now heat 2-3 tablespoons of oil in a pot. Keep the heat low to medium.
- Once hot, throw in the cumin seeds and let them sizzle for around a minute.
- Now throw in the chopped onions.
- Once the onions are sautéed, throw in the garlic and ginger.
- I actually used frozen garlic and ginger cubes which work just as well. Just don't use the stuff in jars as its preserved in vinegar and we don't want that flavour.
- After around 5 minutes the onions should be translucent and the garlic and ginger starting to smell.
- Now throw in 1/2 can of chopped tomatoes.
- It's time to add the spices; salt, turmeric, paprika and chilli. Mix it all up and let that cook on medium low.
While that's happening we need to peel the aubergine. Don't worry if you can't get all the skin off.
- The aubergine should come out soft and we're going to mash it up with a fork. The mushier the better.
- Don't forget to sir the sauce while you're mashing.
By this time the sauce has probably been going for at least 15 minutes so throw in the mashed aubergine.
- Mix everything together, lid and leave on low for 20-25 minutes.
- Throw on some garam masala and enjoy with naan or as a side.
If you have any leftover ...
- Bartha Arancini
- Bartha Falafel
- Bartha Flatbread “Manakish”
- Bartha Dumplings
- Bartha Spring Rolls
- Bengan Shakshuka
Bartha Arancini Mix leftover bartha with cooked rice, a handful of breadcrumbs, and a spoon of flour. Shape into balls, coat in crumbs, shallow fry.
Bartha Falafel Mix leftover bartha with chickpea flour, coriander, garlic, and cumin. Form small patties, pan fry. Serve with mint yoghurt + pickled onions.
Bartha Flatbread “Manakish” Spread leftover bartha on flatbread like za’atar or cheese manakish. Add onions + chilli flakes. Bake until crisp.
Bartha Dumplings Use wonton wrappers. Fill with leftover bartha + a pinch of cheese. Steam or pan fry. Serve with soy sauce + chilli crisp.
Bartha Spring Rolls Mix leftover bartha with shredded cabbage. Roll in spring roll wrappers. Shallow fry. Serve with sweet chilli sauce + yoghurt swirl.
Bengan Shakshuka Warm leftover bartha in a pan. Loosen with a splash of water or stock so it becomes saucy again. Make two or three little wells. Crack eggs in. Cover and cook until the whites set and the yolks stay runny. Optionally finish with coriander, chilli oil or a squeeze of lemon or all of the above!