Baingan Bartha – Roasted Aubergine
Roast the aubergines on a gas burner over a high heat, turning regularly for even roasting. When roasted/charred, set aside to cool. Once cooled, peel the skins from the roasted aubergines, then mash.
Heat the oil in a pan, once the oil is hot add the cumin seeds, when it starts sizzling immediately add the chopped garlic and stir for a minute. Add the chopped onions and cook, keep stirring until soft and light brown. Add salt chopped spring onions, and cook another minute.
Add the chopped tomatoes, green chillies and fresh chopped coriander and cook for further 2-3 minutes. Add the rest of the all the spices and cook for a minute until the paste coast all the spices Add the mashed aubergine, and cook for 5 minutes over a medium heat, stirring occasionally.
Serve with chapatti, or warm the pitta bread or even in a wrap.
Red Lentil Dal with Spinach
Soak the dal for half an hour or more. Once soaked, drain through a sieve and rinse under cold running water.
Place the dal in a deep saucepan with half the salt, turmeric, and cover with a litre of water. Bring to the boil and cook on a medium for 30-35 minutes (sometimes a bit longer depending the quality of the lentils), cook until soft. Skim off any scum that forms on top of the water – this is just starch from the dal.
While the dal is cooking, make the tadka (tempered spices). In a separate pan, heat the oil over a medium heat and add the cumin seeds. When they start to pop, add the chopped spring onions and cook for 2 minutes. add the grated garlic and ginger and cook for a minute, Add the rest of the salt, chopped tomatoes and green chillies, spinach and cook for a further 2 -3minutes. Add the garam masala to the paste, remove from the heat and set aside. Check the dal are cooked – once they are, stir in this tadka, mix and cook for a few minutes further.
Chapatis
To make the dough, tip the flour into a large bowl, then gently add the water and bring the flour into a dough. If you need more water, add it gently so that you know how much water is needed. Knead for 5 minutes, until the dough is smooth and elastic. Cover the bowl with a cloth and leave it to rest for half an hour at room temperature.
Once rested, make 6–8 equal-sized balls out of the dough. Lightly sprinkle flour onto your work surface and roll each ball of dough into a circle approximately 2–3mm thick and 16cm in diameter.
Heat a frying pan over a medium heat. Once the pan is hot, place the rolled dough into the frying pan and cook until small bubbles form. Turn over to cook the other side. Once the bubbles are formed, press them lightly with a kitchen towel. Make sure the roti is cooked evenly on both sides. Remove from the heat, and then brush the top side with either oil, ghee or butter. Wrap in kitchen towel to keep them warm before serving.
Baingan Bartha – Roasted Aubergine
Roast the aubergines on a gas burner over a high heat, turning regularly for even roasting. When roasted/charred, set aside to cool. Once cooled, peel the skins from the roasted aubergines, then mash.
Heat the oil in a pan, once the oil is hot add the cumin seeds, when it starts sizzling immediately add the chopped garlic and stir for a minute. Add the chopped onions and cook, keep stirring until soft and light brown. Add salt chopped spring onions, and cook another minute.
Add the chopped tomatoes, green chillies and fresh chopped coriander and cook for further 2-3 minutes. Add the rest of the all the spices and cook for a minute until the paste coast all the spices Add the mashed aubergine, and cook for 5 minutes over a medium heat, stirring occasionally.
Serve with chapatti, or warm the pitta bread or even in a wrap.
Red Lentil Dal with Spinach
Soak the dal for half an hour or more. Once soaked, drain through a sieve and rinse under cold running water.
Place the dal in a deep saucepan with half the salt, turmeric, and cover with a litre of water. Bring to the boil and cook on a medium for 30-35 minutes (sometimes a bit longer depending the quality of the lentils), cook until soft. Skim off any scum that forms on top of the water – this is just starch from the dal.
While the dal is cooking, make the tadka (tempered spices). In a separate pan, heat the oil over a medium heat and add the cumin seeds. When they start to pop, add the chopped spring onions and cook for 2 minutes. add the grated garlic and ginger and cook for a minute, Add the rest of the salt, chopped tomatoes and green chillies, spinach and cook for a further 2 -3minutes. Add the garam masala to the paste, remove from the heat and set aside. Check the dal are cooked – once they are, stir in this tadka, mix and cook for a few minutes further.
Chapatis
To make the dough, tip the flour into a large bowl, then gently add the water and bring the flour into a dough. If you need more water, add it gently so that you know how much water is needed. Knead for 5 minutes, until the dough is smooth and elastic. Cover the bowl with a cloth and leave it to rest for half an hour at room temperature.
Once rested, make 6–8 equal-sized balls out of the dough. Lightly sprinkle flour onto your work surface and roll each ball of dough into a circle approximately 2–3mm thick and 16cm in diameter.
Heat a frying pan over a medium heat. Once the pan is hot, place the rolled dough into the frying pan and cook until small bubbles form. Turn over to cook the other side. Once the bubbles are formed, press them lightly with a kitchen towel. Make sure the roti is cooked evenly on both sides. Remove from the heat, and then brush the top side with either oil, ghee or butter. Wrap in kitchen towel to keep them warm before serving.
