Baingan bharta is a popular Indian curry made by roasting the eggplant . The flesh of the smoky eggplant is mashed and then cooked with spices.
Ingredients
1 - Big purple aubergine
6 - Garlic cloves
1 - green chilly
1 tsp - Jeera
1 - Onion, medium sized, finely chopped
1 - Tomato, medium sized, finely chopped
1 Tbsp - Ginger garlic paste , homemade
1 tsp - Turmeric
1 tsp - Red chilly powder
1 tsp - Roasted jeera powder
1 tsp - Coriander powder
1 Tbsp - fresh cream
1 tsp - Kasuri methi
salt to taste
1 tsp - Sugar
1 Tbsp - Lemon juice
2 Tbsp - Cooking oil
Coriander leaves to garnish
Instructions
Wash and wipe the eggplant.
Make six cuts around the eggplants and insert the garlic cloves and green chillies in them.
Smear a thin layer of oil on the eggplant and place it on a grill and put it on high flame. or you can directly place it on the flame.
After every couple of minutes turn the eggplant so it roast evenly all over.
Once the eggplant it roasted well and the skin is completely charred and starts to peel, take it off the flame.
Let it cool on a plate.
Once it is cooled, peel off the burnt skin. Don't peel it off completely. Leave a bit of the charred skin as it will increase the smoky flavour of the bharta.
Take out the flesh into a bowl and mask it well using a fork. Do not worry about mashing the garlic and chillies.
In a heavy bottom pan, heat oil and add jeera to it.
Once the jeera crackles, add ginger garlic paste and onions to it.
Once the onions turn translucent, add turmeric, red chilly powder, jeera powder, coriander powder and give it a good mix.