Bhangan Bartha (Spicy Aubergine Mash)
Serves: 4
Preparation time: 10 minutes Aubergine smoking time: 50 - 60 minutes. Additional cooking time: 40 minutes
Suitable for: Vegetarians, vegans and those on a gluten free diet
Serve piping hot with: rotis or paranthas; a dal dish; rice and yoghurt (plant based if vegan).
Can also be served as a light lunch spread on toast!
Ingredients:
Tarka
6 tablespoons of vegetable oil
1 tablespoon of cumin seeds
2 medium onions, sliced finely (vertically)
100g tinned tomatoes or 1 medium/large tomato - skinned and chopped roughly
2 - 3 green chillies, chopped finely
2 garlic cloves, peeled and crushed
2 level teaspoons of salt
½ - ¾ level teaspoon of turmeric (use the higher amount if using fresh tomatoes)
½ level teaspoon of garam masala
6 - 8 aubergines (1kg of smoked flesh)
100g frozen peas, defrosted
100g frozen sweetcorn, defrosted
Handful of chopped coriander.
Method:
Preparation of the aubergines:
Turn the grill on and set it to its’ highest setting. Place the whole aubergines on a grill pan lined with aluminium foil and place under the grill to smoke for about 50 - 60 minutes turning the aubergines over half way through. The aubergines should be placed so they are about an inch away from the heat source above them - this is based on an electric grill. The skins should be partially charred and the flesh should fall away readily from the skin once ‘smoked’.
Remove and cool
Cut each aubergine lengthwise and spoon out the flesh into a bowl. Break up the flesh with a fork and set aside.
Bartha:
Make the tarka while the aubergines are smoking. Heat the oil on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Add the smoked aubergine flesh and stir to coat with the tarka. Add the peas and sweetcorn and mix through the aubergine flesh mixture.
With the lid roughly a quarter ajar cook on medium heat stirring occasionally, gently mashing the aubergine flesh (with the wooden spoon) as it cooks through. The bartha will be ready when the aubergine flesh is almost smooth and droplets of oil can be seen oozing out of the bartha when a wooden spoon is dragged along the base of the pan through the bartha (approximately 30 - 40 minutes). Towards the end of the cooking time, you may need to take the lid off completely and turn the heat up a touch whilst keeping a close eye so the bartha does not stick to the bottom of the pan
Stir the chopped coriander through the bartha and cook for a further few minutes.
Take off the heat. Serve piping hot garnished with fresh coriander leaves.
Toor Dal (Split Pigeon Peas)
Serves: 4
Preparation time: 10 minutes. Soaking time for toor dal: at least 8 hours preferably overnight. Total cooking time: 70 minutes.
Suitable for: Vegetarians, vegans (use vegetable oil instead of ghee/butter) and those on a gluten free diet
Serve piping hot with Aloo Gobi , Fine Beans and Potato curries, Bhindi; rotis or paranthas and plain boiled brown rice
Toor Dal (top right) shown here with Bhindi and Plain Brown Wholegrain Rice
Ingredients:
3 tablespoons vegetable oil or ghee
1 teaspoon cumin seeds
4 whole cloves
1 medium onion, chopped finely
200g tinned plum peeled whole or chopped tomatoes or 3 fresh tomatoes skinned and chopped roughly
1½ - 2 chillies (green finger), chopped finely
2 level teaspoons salt
½ - ¾ teaspoon turmeric (haldi) - add higher amount if using fresh tomatoes
½ teaspoon of garam masala
2 cloves of garlic, crushed
1 inch piece of fresh ginger, peeled and grated finely
4 - 6 dried or fresh bay leaves
230g tool dhal, sorted (to remove stones etc), rinsed and soaked in fresh water preferably overnight (6 - 8 hours)
700ml water
handful of chopped fresh coriander
Juice of half a lemon
garnish with a drizzle of oil and fresh coriander leaves
Method:
Drain and rinse the soaked dhal and place in a deep pan with c. 700ml of water. Bring to the boil, turn down to heat to a low to medium setting. Cover the pan leaving very slightly ajar until the foaming settles (easily boils over at this this stage) and then cover the pan fully. The foam can be skimmed off and discarded. Simmer gently for about 45 minutes
Whilst the dhal is simmering, make the tarka. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Once the dhal has cooked (softened) add the tarka, stir to combine and bring back to the boil.
Add the bayleaves, place a lid on the pan and simmer gently for 20 minutes stirring occasionally.
Add the lemon juice and chopped coriander. Bring back to the boil on gentle heat.
Take off the heat. Remove the bay leaves. Serve piping hot garnished with fresh coriander leaves and a drizzle of oil with plain boiled rice and chapattis.
Notes:
I like to serve this alongside a side dish of Saag Aloo/Gobi Aloo/Bhindi Masala or Baby Bhangan Aloo.