This baighan bharta works as a delicious vegetarian main dish or can be served on the side with a mutton stew. The smoky flavor that comes from roasti...
- PREP TIME: 20 minutes
- COOK TIME: 45 minutes
- SERVINGS: 4 persons
- 2 eggplants (baighan)
- 2 tablespoon of vegetable oil
- 1 heaped teaspoon cumin (zeera) seeds
- 2 onions, sliced
- 1 green chillies, finely chopped
- ½ teaspoon turmeric (haldi)
- ½ teaspoon red chili powder
- 1 teaspoon of salt
- 3 fresh tomatoes, chopped
- ¼ bunch of fresh coriander, chopped
- 1. Roast the eggplants in either the oven or the stovetop. The stovetop is a quicker method and imparts a smokier flavor but requires careful attention.
- 2. Oven Method: Pre-heat oven to 200 C. Line a baking tray with aluminum foil and drizzle with a tablespoon of oil. Prick the eggplants with a knife or a fork and roast for 15 minutes. Turn them over and roast for another 15 minutes.
- 3. Stove-top Method: Turn heat to low-medium. Pierce the eggplant head with a fork (this can be used for turning them or you can use tongs). Place the eggplants directly onto the flame and turn it with a of your hob and turn it to blacken the outside.
- 4. Once the eggplants are roasted, let them cool then slice in half and scoop out the flesh with a spoon. Mash the flesh with a fork and set aside.
- 5. Heat oil in a pot and add cumin seeds (zeera). Saute for 30 – 45 seconds.
- 6. Once it sizzles, add the onions and cook until golden brown stirring occasionally.
- 7. Add chillies, turmeric, chili powder & salt. Saute for 15 seconds then add the eggplant flesh. Leave to cook for 15 – 20 minutes.
- 8. Add tomatoes and cook for another 4-5 minutes then remove from heat.
- 9. Garnish with fresh coriander leaves and serve.
Notes:Photo Credits: Mission-food