I always think it’s funny how there are foods we used to hate as kids but now love as adults. Not that I consider myself an adult. I see myself more as a tall kid. Am I aware that 5ft 2 is not technically tall? Sure I am, but lets not ponder on that.
I was a good eater as a child (my childhood photos reveal that) and I’d like to think I wasn’t particularly fussy. Granted I had some weird foodie combinations that I loved but who didn’t? Crisp and coleslaw sandwiches were a must whilst watching cartoons on a Saturday morning. Any crisp would do, though crisps made from maize or corn were preferable. Mango pickle mixed with yoghurt was a regular “snack”, oh and I could eat mountains of black olives and pickled onions at any given time. Perhaps I was an odd child…please don’t judge me.
But I digress. Generally, I ate very well and there were just a few things I detested which oddly, I now love! Any sort of seafood was a no go, however Chingri Malai Kari is now one of my absolute favourite dishes. I found bitter melon revolting growing up but now regularly crave it. I couldn’t stand the smell of anything cooked in ghee but now it’s a staple in my everyday cooking. It’s odd isn’t it?
Baigan Bharta also featured on the loathe list but now I can’t fathom how I lived so many years without it! Spicy, smokey (almost BBQ esque) and slightly sweet, baigan bharta is an utterly satisfying dish that’s perfect with hot buttery chapatis. The mashed consistency of the aubergine is akin to baba ganoush so it also works great as a dip, in wraps and smothered on crackers too (I’m thinking canapés at dinner partys people). I hope you like this recipe. It’s surprisingly easy to make and packed full of flavour. Keep me posted on how it turns out for you!
- 1 aubergine
- 2 tbsp oil
- 1 small onion, finely diced
- 1 green chilli, finely diced
- 2 tomatoes, diced
- 1 level tsp tomato puree (double concentrate)
- 1 1/2 tsp salt or according to taste
- 1/2 tsp chilli powder or according to taste
- 2 tbsp peas, boiled (optional)
- Fresh coriander
- Grease the aubergine with oil and roast it over an open flame till it is fully cooked. It should take about 5-7 minutes. When done, the skin should be charred all over and and the aubergine flesh will become soft.
- If you do not have a gas cooker, you can also cook the aubergine in the grill at the highest temperature until soft. Note, this will however not achieve the smokiness in flavour.
- Remove from heat and allow to cool. Then peel and discard the skin. Mash the flesh with a fork and keep aside.
- Heat oil in a non stick pan. Then add the onions and chilli and cook for 3-5 minutes until light golden brown in colour.
- Add the tomatoes, tomato puree, salt and chilli powder and cook for a further 2-3 minutes.
- Now add the mashed aubergine and peas and mix well. Reduce the heat and cook for 5-7 minutes. Add the fresh coriander. Check salt and chilli and adjust accordingly. Remove from heat.
- If you are roasting over a flame, use tongs to hold the aubergine and rotate every few minutes. It may also help to cover the cooker around the ring with foil so it is easy to clean once the aubergine is roasted.