Culinary rituals for the home & the office
by Asma Khan
Baingan Bharta
Purée d‘aubergine
Serves 6
2 large aubergines (eggplants), approximately 1 kg/2 lb 4 oz
4 tbsp vegetable oil
150 g/5½ oz onions, diced
30 g/1 oz fresh ginger, peeled and minced
150 g/5½ oz fresh tomatoes, diced
4 green chillis
1 tsp chilli powder
1 tsp salt (adjust to taste)
Sprigs of mint for garnish
The aubergines can be prepared in of two ways, either roasted in the
oven or charred directly over a gas burner.
If cooking in an oven, preheat the oven to 200°C/400°F/Gas mark 6.
Place the aubergines in an oven tray and roast for 25–35 minutes or until
the skin is charred all over and the flesh is cooked all the way through.
If cooking over a flame, use tongs to hold each aubergine directly over
the burner of a gas hob (stove) until the skin is charred all over and
the flesh is cooked all the way through. (While this method gives the
aubergines a wonderful smokiness, it can also be messy and you will need
to clean all surfaces afterwards. For easier cleaning, line your hob with
foil to catch any drips, then discard the foil after cooking.)
Once the aubergine is cool enough to handle, remove the skin and mash
the flesh into pulp. Do not discard any juices as they add to the flavour.
In a small frying pan (skillet), heat the oil over a medium heat. Add the
diced onions and minced ginger and cook until softened and starting
to colour.
Increase the heat to high and add the tomatoes and whole green chillis
to the pan. Cook for 5 minutes or until the tomato mixture is reduced.
Add the mashed aubergine to the pan along with the chilli powder and
salt. Keeping the heat on high, reduce the mixture to a thick paste.
Before serving, taste to check the seasoning and adjust as necessary.
To serve, garnish with sprigs of mint.
Culinary rituals for the home & the office
by Asma Khan
Rogni Roti
Serves 6
200 g wholemeal (whole wheat) or chapati flour
25 g pearl millet (Bajra – an indigenous course grain that can grow in dry soil)
½ tsp salt
1 small red onion, finely diced
1 green chilli finely chopped
8 tbsp whole milk
50 g melted ghee or butter, plus an extra 25 g for cooking
Place the flour, millet and salt in a large mixing bowl. Make a well in the centre
and pour in the milk and melted ghee or butter. Add the chopped onions and
green chillies. Mix all the ingredients together with your hands until they come
together to form a moist dough. On a lightly floured work surface, knead the
dough until firm. If the dough is too dry, add a splash of milk.
If you do not plan to cook the roti immediately, divide the dough into six
equal parts and place it in a plastic container covered with a lid. Store in the
refrigerator for up to two days.
When ready to cook the roti, roll each piece into a flat 13-cm/5-inch disc.
Using a fork, prick each flattened roti all over.
Heat a tawa (flat iron griddle) or non-stick frying pan (skillet) over medium-high
heat. Grease the pan with more melted ghee or butter, then cook the roti in
batches on both sides. Using a wad of paper towels, press each roti down in the
pan until brown.
The roti can be eaten either warm or cool. Once cooled, wrap the roti in
aluminium foil and store at room temperature for several hours.
