A North Indian speciality of roasted eggplant, skinned and made into a simple but exotic preparation.
- Oil – 1 & ½ TBS
- Asafetida – 1 pinch
- Salt- As per taste
- Red chili powder – ½ TSP
- Coriander powder – ½ TSP
- Turmeric powder –½ TSP
- Garam masala – ½ TSP
- Eggplant – 1 large size
- Green onion – 2 cup
- Green chilies –2 to 3
- Garlic – 1 clove
- Tomato – 1 medium size
- Coriander leaves – for garnishing
- Apply some oil no eggplant to cover its skin and roast it on direct flame on stove for around 5 to 7 minutes or until its cook evenly.
- Change the sides of eggplant on stove while roasting it and press knife into eggplant to check whether it’s properly cook or not.
- After eggplant cook properly, take out from stove and let it cool down and later on remove its skin and mash it with chopper.
- Now add oil to pan on medium flam and add asafetida, green chilies and green onion to it.
- Mix all well and cook it for 2 minutes.
- Now add tomatoes and lets it cook until its get smooth.
- After tomatoes cook, add all dry spices to it but crushes garlic in mortal and pastel and mix red chili powder to it and add garlic-red chili powder like that way. Don’t add both separately.
- Let’s cook all spices for few seconds and then add mashed eggplant to it and mix it well.
- Cover your pan and let your eggplant and spices cook for next 2-3 minutes.
- You’re Spicy and tasty baingan ka bhartha is ready after 3 minutes. You can have this with bajri ka rotla or with any bread you like.