Baingan ka Bharta / roasted spicy eggplant [Brinjal]

This curry is sure to get you to want more. Simple to make and very delicious. An excellent companion with roti, the Indian bread, or just any bread Be it stuffed Indian bread or just plain, it makes a good side.

Prep Time: 30 to 45 mins [includes roast time]

Cook Time: 15 mins

Servings: upto 4

Ingredients:

1. Big eggplant - roasted.

2. Onion- 1 medium, finely chopped

3. Tomato - 2 medium, finely chopped

4. Green chillies - 2,  finely chopped [optional]

5. Ginger - 1 tsp, grated/paste

6. Garlic - 1 tsp, grated/paste

7. Coriander powder - 2 tsp

8. Cumin Powder - 1 tsp

9. Chille/cayenne/ paprika powder - 1 tsp

10. Garam masala - 1 tsp

11. Oil - 2 tsp + 1 tsp [to rub on eggplant]

12. Water - enough to make the masala paste

13. Salt - to taste

14. Turmeric - 1/4 tsp

15. Cilantro - a handful, finely chopped

Method:

1. To roast the eggplant you can follow any of the two methods:

• Rub oil on the eggplant and roast it on the stove top till it gets well roasted.
• Preheat oven to 450F, take a cookie sheet, line it with foil.  Rub oil on the eggplant and place it in the cookie sheet and bake it for 30 to 45 minutes, till well done. Before you put it in the oven, poke a few holes around the eggplant with a fork. You will know it is done when you poke it with a fork and it gives in very easily. Peel the skin and dice for the curry.

2. In a pan which can hold all the ingredients, heat oil on medium heat, add ginger, garlic, chillies and onions and a pinch of salt, saute for a minute and let it get golden brown.

3. Add tomatoes, saute for a few seconds, close the lid on the pan and let it cook. 

4. In the mean while in a bowl, take, coriander, cumin, turmeric, garam masala,  chille, salt and water, mix well to make a runny paste.

5. Once the tomatoes are cooked, add the masala mix and cook till oil starts floating on the top and starts smelling fragrant.

6. Add the eggplant now, mix well and let it cook for 2 more minutes. Add chopped cilantro mix and It is ready to be served.

Tips:

For easy peeling of eggplant. Put it in a box and close the lid for 15 minutes. In the mean while, you can make the gravy for the curry. Take the lid off and eggplant will peel very easily. Dice it and add. Use the liquid into the curry which oozes out of the eggplant after being roasted and peeled.