Baingan Ka Bharta

Prep time: 10 mins Cooking time: 35 mins Servings : 2

Ingredients

• 1 medium eggplant

• 3-4 garlic cloves

• Oil to brush

• 2 tablespoon oil

• 1 medium onion chopped

• 2 medium tomatoes chopped

• 2 green chilies chopped

• 1 inch ginger chopped

• 1/2 tablespoon chili powder

• 1/2 teaspoon turmeric

• 1/2 teaspoon cumin powder

• Salt to taste

• 1/8 cup fresh coriander chopped

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Instructions

1. Make 3-4 slits of about an inch in the eggplant and place the garlic cloves inside the slits. Brush oil on the eggplant skin.

2. Roast the eggplant on open flame until the skin is charred. Keep turning the eggplant so it's roasted on all sides.

3. Take off the flame once all side are roasted. Let it cool. Peel off the roasted skin and chop the eggplant finely.

4. Heat oil in a pan and add chopped onion, ginger and chilies. Saute until onion turn golden brown.

5. Add chili powder, turmeric, cumin powder and salt to taste and saute for 1-2 mins.

6. Add chopped tomatoes and let it cook until tomato turn mushy.

7. Add the chopped eggplant and mix.

8. Add chopped fresh coriander and serve with chapati or roti.

(Note : This recipe was inspired by Chef Ranveer Brar's recipe. Especially the slit and placing garlic while roasting method)

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Pictorial Instructions

Make 3-4 slits of about an inch in the eggplant and place the garlic cloves inside the slits. Brush oil on the eggplant skin.

Roast the eggplant on open flame until the skin is charred. Keep turning the eggplant so it's roasted on all sides.

Take off the flame once all side are roasted. Let it cool. Peel off the roasted skin and chop the eggplant finely.

Heat oil in a pan and add chopped onion, ginger and chilies. Saute until onion turn golden brown.

Add chili powder, turmeric, cumin powder and salt to taste and saute for 1-2 mins.

Add chopped tomatoes and let it cook until tomato turn mushy.

Add the chopped eggplant and mix.

Add chopped fresh coriander and serve with chapati or roti.