Bharta
Traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yoghurt salad. In Bihar and Uttar Pradesh, it is served hot with litti or baati.
Ingredients
- 2 large aubergines
- ground green chillies to taste
- 1 teaspoon(tsp) garlic paste
- 4 stalks of coriander leaves
- 1 tablespoon(tbsp) oil
- Salt to taste
- yoghurt to taste
- small onion finely chopped
- charcoal smoke infusion: charcoal, oil
Instructions
- Wash the aubergines and brush lightly with oil. Prick with a fork
- Bake in a moderate oven at 180-200°C (Gas Mark 4-6 or 350- 400°F) or grill, turning occasionally until soft and mushy
- Cool slightly and skin the aubergines
- Mash the pulp
- Add the garlic, green chillies, coriander leaves, salt and mix well To Infuse charcoal smoke flavour (dhungar):
- Place the pulp in a heatproof dish
- Make a small well in the centre. Put a piece of aluminium foil and place a burning charcoal on it
- Pour a little oil on the charcoal and cover immediately to allow smoke to be absorbed into the aubergine
- Serve with plain yoghurt, onions and rotlas