Baingan bharta with roti

Ingredients for 4 portions

• 2Brinjals, large
• 2Onions, finely chopped
• 5 clovesGarlic, finely chopped
• 2 tspGinger, grated
• 2Green chillies, finely chopped
• 3Tomatoes, finely chopped
• 3 tbspCoriander leaves, chopped
• 3 tbspMustard oil
• 1 tspCumin, seeds
• 1 mlTurmeric
• 3 mlRed chilli powder
• 1 tspCoriander powder
• 3 mlGaram masala
• to tasteSalt

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, to brush (optional)

Method

1. Wash and dry the brinjals, prick them in a few places with a knife and set them directly on the gas flame over a medium heat.
2. Roast the brinjals, turning them every few minutes with tongs, until the skin is charred all over and they are completely soft, 15–20 minutes.
3. For the rotis, knead the atta with the water, adding it little by little, into a soft, smooth dough. Cover and leave to rest.
4. Chop the onions, garlic, green chillies, tomatoes and coriander leaves, and grate the ginger.
5. Let the brinjals cool for a few minutes, then peel off the charred skin, cut off the stalks and mash the flesh with a fork.
6. Heat the mustard oil in a kadai until it just starts to smoke, then lower the heat. Add the cumin seeds and, when they crackle, the onions, and fry until golden, about 6 minutes. Add the garlic, ginger and green chillies and fry for a minute.
7. Add the tomatoes, turmeric, red chilli powder, coriander powder and salt and cook until the tomatoes are soft and the oil separates.
8. Add the mashed brinjal, mix well and cook on a low heat for 10 minutes, stirring now and then, until the bharta is thick and smoky.
9. Divide the dough into 12 balls and roll them out thinly, dusting with a little dry atta. Cook on a hot tawa until small brown spots appear on both sides, then puff each roti over the flame. Brush with ghee if you like and keep them wrapped in a cloth.
10. Stir the garam masala and coriander leaves into the bharta and serve hot with the rotis.

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