Began Bharta

  • 2 aubergines
  • 1 large onion – peeled and chopped
  • 3/4 tbsp tomato purée or 1 fresh tomato
  • 1 tsp fresh ginger root – finely chopped
  • 1 garlic clove – peeled and minced
  • 2 tbsps vegetable oil
  • ¼ tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp turmeric
  • Salt to taste
  • Fresh coriander (leaves from 3 small bunches)


  1. Lightly coat the aubergines with vegetable oil. Place them under a grill and cook until tender (they can also be cooked over a charcoal barbeque grill).
  2. Remove and allow to cool. Peel away the outer skin and chop the flesh.
  3. Put the 2 tbsp of vegetable oil in a frying pan over a medium heat. Add chopped onion and stir until just golden brown. Add ginger and garlic and stir for a few minutes.
  4. Reduce the heat, add tomato purée or chopped tomato and mix.
  5. Add the chopped aubergine and keep stirring, then add the spices – turmeric, salt, chilli, coriander powder and cumin. Keep stirring on low heat until cooked.
  6. Serve with cooked rice, granished with fresh coriander leaves.