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| Baingan Ka Bartha |
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| Roasting of eggplant |
Ingredients:
- 1 baigan/Eggplant/brinjal (large)
- 2 onion
- 3 tomato
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 green chilies
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- 3 tbsp Oil
- Coriander leaves for garnishing
- Salt to taste
Method:
- Wash and wipe the eggplant well. Coat the outer surface with oil and then it's ready for roasting.
- Roasting on the gas cook top is the most easily and best method you can do to achieve that charred and smoky effect.
- Take the greased eggplant and place it directly on the burner. Keep the flame on low.
- Keep turning the eggplant and make sure all the sides are exposed to flame. This takes about 5 - 6 minutes; depending on how big is the eggplant.
- Once the eggplant is cook you will notice that the out side will start to look charred and you will get that smoky smell.
- When the eggplant is roasted well, allow it to cool.
- Take the completely cooled eggplant and peel off its skin, transfer to a plate and slice to check for worms and hard seeds then mash.
- Finely chop the onion and puree the tomatoes, heat oil in a heavy-bottomed pan and add the onions, fry onions till light golden brown, add ginger and garlic paste and stir, add turmeric, red chili powder and salt, tip in the tomato puree and the green chilies and cook over low heat stirring frequently till mixture leaves oil. Cook while stirring frequently over low heat.
- Add the mashed pulp to the onion-masala and cook over low heat for another 15 minutes, stirring occasionally, or till the mixture leaves sides of pan. Sprinkle the garam masala and mix.
- Garnish with coriander leaves. Serve piping hot with fluffy chapattis…….
