Eggplant Begun Bhorta - A Feast for the Senses!

1 large eggplant, sliced thickly

¼ cup water

Pinch of turmeric

¼ tsp salt, plus more to taste

1 tbsp mustard seeds

½ tsp kalonji (black cumin)

¾ cup red onion, thinly sliced

5-6 green chilies, halved

4-5 large garlic cloves, smashed and thinly sliced

4-5 dry red chilies, roasted

3 tbsp onion, thinly sliced

3 tbsp fresh coriander, chopped

1 tsp mustard oil

Cook the Eggplant:
 

• Place the eggplant slices in a cast-iron pan with ¼ cup of water, a pinch of turmeric, and ¼ tsp of salt.

• Cover and cook for 5-6 minutes until tender, flipping halfway through.

• Once cooked, transfer the eggplant to a plate.

Prepare the Spices:
 

• Clean the pan with a paper towel.

• Heat 1 tbsp of mustard seeds until warm, then add ½ tsp of kalonji. Let them splatter for 10-20 seconds.

• Add the ¾ cup of sliced red onion with a pinch of salt and cook until soft and color changes.

• Add the green chilies and garlic, cooking until light brown.

Combine and Cook:
 

• Add the cooked eggplant to the pan. Break and mix with a spatula over high heat until the mixture is dry.

Prepare the Chili Mix:
 

• On a separate plate, crush the roasted dry red chilies with ¼ tsp of salt.

• Add 3 tbsp of thinly sliced onion to the chili mix. The onions will turn soft.

Final Mixing:
 

• Combine the chili mix with the eggplant mixture.

• Mash well using the bottom of a glass, then mix by hand.

• Finally, stir in 3 tbsp of chopped coriander and 1 tsp of mustard oil.

Serve:
 

• The dish is best served warm and goes wonderfully with rice. It's so satisfying that you might find yourself enjoying an extra plate!