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Punjabi Aubergine & Tamarind (Baarta)

• 3 medium aubergines

• 3 T oil

• 2 onions

• 5 cloves garlic

• 1.5 t turmeric

• 1 t crushed red chile

• 1/2 t ground cumin

• 3/4 t black pepper

• 1 T ground coriander

• 2-3 ripe tomatoes

• 200 ml frozen peas

• 1 T tamarind concentrate

• 4 T fresh lemon juice

• Handful coriander leaves

Oven

Punch holes all over the aubergines with a fork. Bake at 230℃ until partially darkened, soft, and mangled looking. (About 45 minutes.) It will look awful on the outside but will be nice and roasted on the inside. 

Put groups of ingredients in individual small glasses or other containers.

The turmeric and chilli in one; the cumin, black pepper, and coriander in a second; the tamarind and lemon juice in a third. 

While the aubergine is cooking fry the onions in the oil over med/med-high heat until they turn golden brown.

Add the turmeric and red chilli and sizzle, then add the cumin, black pepper and coriander, and stir. 

Add the tomatoes and peas and continue cooking, stirring frequently until the tomatoes are dissolved and the mixture has a saucy consistency. (You may have to add a little water to prevent scorching.) 

Mix the lemon juice and tamarind until smooth. Add into the onion/tomato mixture. 

Scoop out the aubergine pulp (should be soft) and mush.

Take off heat and add in the coriander leaves. 