A page from the family cookbook

Krishna Anand's Baingan Ka Bharta

From the family kitchen

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The story

“Once kept in a kitchen drawer, Krishna Anand's baingan ka bharta has been carefully translated so everyone can make it their own. Krishna was the late grandmother of OPR founder Chaten, and this smoky aubergine dish — with softly pink onions, tomatoes and fresh green chillies — carries her family story to every new table.”

This recipe now belongs to every family who cooks it.

The method

  1. 1Roast the whole aubergine directly over an open gas flame, or in the oven, until the skin is completely charred and blackened and the inside is soft and collapsed.
  2. 2Let it cool slightly, then peel away the charred skin and coarsely mash the soft flesh with a fork.
  3. 3Heat oil or ghee in a pan over a medium heat. Add the chopped onions and cook only until soft and pink — do not let them turn brown.
  4. 4Stir in the tomatoes, salt and degi mirch. Cook until the tomatoes break down completely and become part of the onions.
  5. 5Add the two slit green chillies to the bubbling tomato-onion base so their fresh heat can infuse the masala.
  6. 6Fold in the mashed roasted aubergine and stir thoroughly to coat it in the masala.
  7. 7Lower the heat and simmer gently for 5–7 minutes, allowing the smoky aubergine to absorb the spices. Serve warm and make it your own.

Cook's notes & swaps

A little help from the OPR kitchen

These are optional pointers for making the recipe your own while keeping the spirit of the original.

Degi mirch

Degi mirch is a mild Kashmiri red chilli powder, used for its rich red colour as much as its gentle warmth. If you cannot find it, use mild paprika with a small pinch of cayenne to bring back a little heat.

Keep the onions pink

This is the key instruction from Krishna Anand's recipe. Let the onions soften, but do not allow them to brown — it keeps the finished bharta sweet, fresh and light.

Pass it on

A good recipe is better when it's shared.

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