Roasted baingan with spring onions and yoghurt
Lalkila Kitchen · Vegetarian · Vegetables · Everyday cooking
Roasting an aubergine until its flesh collapses gives this baingan dish its soft base. Spring onions, ginger and spices are cooked into the pulp before yoghurt is folded through. Serve with warm bread and something crisp alongside.
Ingredients
- 1 large aubergine (eggplant)
- 2 green chillies, finely chopped, or to taste
- 3 spring onions, sliced, including tender greens
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 2.5 cm ginger, minced
- 2 large garlic cloves, minced
- 1 cup plain yoghurt, beaten
- 2 tablespoons ghee
- 2 tablespoons chopped coriander leaves
- Salt to taste
Method
- Prick the aubergine and roast on a tray in a 200°C oven until it is thoroughly soft and collapsed. Cool enough to handle, remove the skin and mash the flesh.
- Heat ghee in a pan. Soften the white parts of the spring onions, then add ginger, garlic and green chilli. Stir until fragrant.
- Lower the heat. Add ground coriander, cumin, turmeric and garam masala. Stir briefly without burning the powders.
- Add the aubergine pulp and salt. Cook, stirring, until hot and well combined. Add spring onion greens and coriander.
- Take the pan off the heat and gradually fold in the yoghurt. Return to gentle heat only if needed to warm through; avoid a fierce boil.
Cooking notes
Contains dairy. Do not leave partly roasted, firm aubergine in the dish. Oven roasting is convenient but does not reproduce the smoke of an open fire. The yoghurt makes this a distinct archive variation.
Pantry shopping at Lalkila.com
Explore spices and seasonings at Lalkila.com. Check the actual ingredients and destination eligibility for each product; buy fresh ingredients locally as needed.
More recipes
- Semolina upma with onion mustard seeds and lemon
- Corn and paneer mini idlis without fermentation
- Aloo gobi with coconut coriander and yoghurt
Source and adaptation
Adapted from Baingan Bhurta, Indian Recipes in Joseph Paul's approved archive, PDF pages 12–13; no named author is given.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.