Where it comes from
Bharta simply means mashed. Roasting the whole brinjal over open flame is the older technique, from a time when every kitchen cooked on wood and the smoke was free seasoning.
Method
- 1
Roast over flame
15:00Oil the brinjals, slit them, and roast directly on the burner or coals, turning, until collapsed and blackened.
- 2
Peel and mash
06:00Rest under a bowl to steam, slip off the charred skin, and mash the flesh coarsely.
- 3
Fry the base
12:00Temper cumin in mustard oil, fry garlic and onion to golden, then tomato and spices until soft.
- 4
Bring together
10:00Fold in the smoked pulp and cook on high, stirring, until the mixture tightens and the oil edges out.
- 5
Finish
02:00Kill the heat, stir in coriander and serve with hot phulka.
Cook's notes
- Choose a light, hollow-feeling brinjal — heavy ones are full of seeds.
- Never boil or microwave the brinjal; without smoke there is no bharta.
