Smoked Spicy Aubergine Bharta with Shobhna’s Organic Desi Ghee

A comforting and flavourful Indian classic, made with smoky roasted aubergines and gently cooked in Shobhna’s Organic Desi Ghee for added richness and depth.

Ingredients

• 2 large aubergines
• 3 tbsp Shobhna’s Organic Desi Ghee
• 1 tsp cumin seeds
• 3–4 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 100g peas (fresh or frozen)
• 2 medium tomatoes, finely chopped
• A handful of fresh coriander, chopped
• Salt to taste

Method

1. Place the aubergines directly over a gas flame or under a hot grill, turning regularly until the skin is completely charred and the flesh is soft and tender.
2. Transfer to a bowl and allow to cool slightly. Run under cold water and gently remove the burnt skin. Roughly chop or mash the flesh and set aside.
3. Heat 3 tablespoons of Shobhna’s Organic Desi Ghee in a wok or large frying pan over a medium heat.
4. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant. Add the garlic and onion and cook until softened and lightly golden.
5. Stir in the turmeric, coriander powder, cumin powder and garam masala. Cook for 1–2 minutes to allow the spices to release their full flavour.
6. Add the smoked aubergine and mix well with the onion and spice mixture. Cook for 5 minutes, stirring occasionally.
7. Add the peas, season with salt, and cover the pan. Cook for a further 5–7 minutes until the peas are tender.
8. Stir in the chopped tomatoes and most of the fresh coriander. Cook uncovered for another 3–4 minutes until the tomatoes soften and the flavours come together.
9. Garnish with the remaining coriander and serve hot.

Serving Suggestion

Enjoy with warm naan, chapatis, parathas or steamed basmati rice. A final spoonful of Shobhna’s Organic Desi Ghee on top adds an extra layer of rich, buttery flavour.