Baingan Bhartha

By AnnieMro

Ingredients

• 1 large eggplant
• oil for greasing
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1/2 cup finely chopped onions
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp finely chopped green chillies
• 1/2 cup finely chopped tomatoes
• 1/2 tsp turmeric
• 1 tbsp coriander-cumin seeds powder
• 1/2 tsp garam masala
• salt to taste
• For The Garnish
• 2 tbsp finely chopped coriander

Preparation

Step 1

Grease the eggplant with a little oil, make slits all over the surface at roast in 425F oven, turning several times, until soft and black.

Cool, peel the skin and mash. Set aside.

Heat the ghee in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on medium for 1 minute.

Add the ginger, garlic and green chillies, mix well and cook on a medium for a few seconds.

Add the tomatoes, turmeric powder, coriander-cumin seeds powder, mix well and cook on medium for 2 to 3 minutes, while stirring occasionally.

Add the eggplant, garam masala and salt, mix well and cook on medium for 1 to 2 minutes, while stirring occasionally.

Serve hot garnished with coriander.