2 Eggplant / Aubergine medium sized
1 Onion, large
6 Garlic pods
1 teaspoon Turmeric powder
4 teaspoons Coriander powder
2 - 3 teaspoons Red chilli powder
2 teaspoons Garam masala powder
2 teaspoon each minced garlic & ginger
1.2 teaspoon Cumin seeds
Coriander leaves - to garnish
Green onion - to garnish
fresh green peas (optional)
Salt - to taste
Oil - 3 tbsp
Finely Chop the onions and tomatoes finely and keep aside.
Wash the eggplants and wipe them dry with a kitchen towel.
Make deep cuts or slits all around the eggplant on an angle as shown ob slide show
Insert a pod of garlic in each slit. (This step is optional but OMG the garlic gives an amazing flavor to the eggplant).
Smear few drops of oil all around the eggplant.
Poke a skewer or a sharp knife into the eggplant to hold (or use tongs) and roast them directly over direct flame turning it around so that the skin gets charred and the insides of the eggplant gets cooked well. I used a little grill underneath just to be sure not to burn the eggplant on the open flame. I also finished of the eggplant in my cast iron pan on the stove just to be sure everything was fully cooked.
Remove the skewer and let the eggplant cool down completely.
Peel off the charred outer skin and mash the eggplant along with the garlic using a fork or a potato masher. Keep aside.
Heat a pan with cooking oil. Sprinkle cumin seeds and let it crackle.
Add the chopped onions and cook over medium flame till it becomes translucent, be sure no to brown them.
Add chopped tomatos, coriander powder, red chili powder, turmeric powder, garlic and ginger and mix well and cook for 1 minute.
Sprinkle a handful of water, mix, close with a lid and cook for 2- 3 mins over low until the oil begins to separate.
Add mashed eggplant, garam masala powder, salt, mix well and cook for another 2 mins.
At this point you can add the fresh peas (optional) but the peas give amazing color and a little sweetness to tone down the spices.Add chopped
if you do add the peas, continue to cook for a few more minutes.
Add the coriander leaves and green onion and remove from heat
Thats it your Baingan Bharta is ready.Serve hot with any type of Indian Breads, taste amazing with tandoor cooked Naan
***If you happen to make it and like it...please snap a quick picture on post it on Instagram tag me in it #nina_cocina
I would love to see your creations. I will repost and tag your picture on my IG account and right here on my blog.