Baingan bharta with roti

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 500 g baingan (brinjal / aubergine)
• 1 medium onion, finely chopped
• 2 medium tomato, finely chopped
• 4 cloves garlic, chopped
• 1 green chilli, chopped
• 2 tbsp mustard or sunflower oil
• 1 tsp cumin seeds (jeera)
• 0.5 tsp turmeric powder (haldi)
• 0.5 tsp red chilli powder
• 2 tbsp coriander leaves, chopped
• 1 tsp salt
• 200 g roti (chapati) flour (atta), for the roti, about 1.5 cups (about 360 ml)

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Prick the baingan all over and roast directly over a low flame or under a grill, turning often, until the skin is charred and the flesh is soft, about 15 minutes.
2. 2Step 2. Cool slightly, peel off the charred skin and mash the flesh with a fork.
3. 3Step 3. Heat oil in a kadai, add cumin seeds and let them splutter, then add garlic and green chilli and sauté briefly.
4. 4Step 4. Add onion and cook until golden, then add tomato, turmeric, chilli powder and salt, and cook until the tomato softens, about 8 minutes.
5. 5Step 5. Stir in the mashed baingan and cook for a further 8–10 minutes, mashing further, until the mixture comes together.
6. 6Step 6. Scatter with coriander leaves and serve hot with freshly made roti, about 2 rotis per portion.

Allergens for your selection

• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.