BAIGAN BHARTA
Spicy Roasted Eggplant Mash made using minimal ingredients. A famous irresistibly delicious North Indian dish.
Ingredients
- 1 large Eggplant
- 2 Onions finely chopped
- 3 ripe Tomatoes
- 1 tbsp Mustard Oil
- 1 tbsp Kashmiri Mirch
- 2 tsp Coriander Powder
- 1/4 Cup Green Peas
- Salt to taste
Instructions
- Place the Eggplant on the stove and keep turning on all sides until it is charred from all sides and cooked from inside.
- Once roasted, remove the charred skin and mash the meat of the Eggplant with the help of a fork. Keep aside
- Add Oil to a skillet Once hot add chopped Onions and sautee until translucent. I like to leave a slight bite to the Onions.
- Add chili powder and coriander powder and sautee for a minute
- Add Tomatoes, cover and cook for 7-8 minutes on a low heat
- Remove the lid and sautee the mixture for 4-5 minutes until the tomatoes are completely tender and everything looks well incorporated
- Add the roasted Eggplant mash and mix well
- Add the green Peas and SaltCover and cook for 5-6 minutes on low heat
- Transfer to a serving dish and enjoy with hot Rotis
Notes
- If you do not like Mustard Oil, feel free to replace with any Oil of your choice.
- If you do not have a gas burner, you can brush the Eggplant with some oil, poke few holes in the Eggplant with the help of a skewer and broil the Eggplant for about 20 minutes or until it gets a char from outside and gets cooked from inside.
- This recipe is Vegan and Gluten free.