Smoked Bangun Partha

• 2 aubergines
• 2 tbsp of mustard oil
• 2 onions, sliced
• 1 heaped tsp cumin seeds
• 4cm stick of cassia bark
• 1 tsp of salt
• 1 tsp of cinnamon powder
• 2 green chillies, finely chopped
• ½ tsp turmeric
• 3 fresh tomatoes, cut into wedges
• Handful of fresh coriander, chopped

Method

1. Place one aubergine at a time directly onto the flame of your hob turning them with tongs to blacken and blister the outside. Alternatively, cook in a wood burning stove or barbecue to get a wonderful smoky flavour.
2. Once blackened place on a tray and roast in a pre-heated oven at 180^oC) for about 10 minutes. Turn and then leave for a further 10 minutes. They should be soft and cooked through.
3. Leave to cool then either peel the skin away or slice in half and scoop out the flesh discarding the skin. Mash the flesh to a pulp and set to one side.
4. Heat the oil in a pan and add the cumin seed and cassia bark.
5. Once sizzling add the sliced onion and cook until golden brown.
6. Add the chillies, turmeric, salt, cinnamon powder and stir in the aubergine flesh. Leave to cook for 20 minutes until you have a thick spicy masala pate.
7. Add the tomatoes and cook for another few minutes then remove from the heat.
8. Add a handful of fresh coriander before serving. I sometimes also like to add a splash of coconut milk to make it nice and creamy.

Served with

I like this as a side dish with roti or dosa, but I have also been known to serve it as a pate for the odd posh dinner party as well. Add a splash of coconut milk to completely change the balance of this dish giving a slight sweetness and creamy consistency - I'm getting hungry!