This is a simple dish made with the eggplant roasted directly over the fire till it is charred, mashed well and then cooked along with commonly used Indian spice powders, but the smoky flavor of the roasted Baigan is the main highlight of the dish.
Total Time
35min
5.0
1 Rating
Author: Savory Tales
Servings:
2
Ingredients
•
1
Eggplant
•
1
Large
Onion
•
1 1/2
Large
Tomatoes
•
6
cloves
Garlic
•
1/2
cup
Green Peas
•
1/2
tsp
Ground Turmeric
•
2
tsp
Ground Coriander
•
1
tsp
Red Chili Powder
•
1
tsp
Garam Masala
•
1/2
tsp
Cumin Seeds
•
1
Green Chili Pepper
•
to taste
Salt
•
1
Tbsp
Oil
•
1/2
cup
Fresh Cilantro
, chopped
•
as needed
Oil
•
to taste
Green Chili Peppers
Cooking Instructions
1.
Finely chop the Onion (1) and Tomatoes (1 1/2) and keep aside.
2.
Wash the Eggplant (1) and wipe it clean with a kitchen towel. Make deep cuts or slits all around the eggplant using a sharp knife.
3.
Insert Green Chili Peppers (to taste) in any slit.
4.
Smear a few drops of Oil (as needed) all around the eggplant.
5.
Roast the eggplant directly over direct flame. Keep turning it around so that the skin gets charred and the insides of the eggplant get cooked well. Once done remove from the flame and let the eggplant cool down completely.
6.
Heat Oil (1 Tbsp) in a pan and season with Cumin Seeds (1/2 tsp) and let it crackle. Add onions and chopped Garlic (6 cloves) and cook over medium flame till it becomes translucent.
7.
Add tomato, Green Peas (1/2 cup), Ground Coriander (2 tsp), Red Chili Powder (1 tsp), Garam Masala (1 tsp), Ground Turmeric (1/2 tsp) and cook till peas are done and oil begins to separate.
8.
Add eggplant, roasted Green Chili Pepper (1), Salt (to taste), mix well and cook for another 2 minutes.
9.
Garnish with Fresh Cilantro (1/2 cup).
10.
Serve hot and enjoy with Sattu Paratha or Tandoori Roti. Enjoy!
Nutrition Per Serving
CALORIES
177
FAT
7.7 g
PROTEIN
5.2 g
CARBS
24.2 g
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