Roasted Eggplant with spices and best goes with roti or rice
- 1 eggplant large
- 2 tomatoes finely chopped
- ½ cup peas
- 1 bell pepper chopped (optional)
- 2 tsp ginger finely chopped
- 3 green chillies finely chopped
- 1 onion finely chopped (small)
- ¼ tsp turmeric
- 1 tsp Kashmiri Chilli powder
- 2 tsp Coriander power
- ½ tsp cumin powder
- ¼ tsp amchur powder (dry mango powder)
- 1 tsp salt or to taste
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Roast Eggplant by slitting the sides and spraying it with oil .You can either use a microwave, regular oven or open flame .If you use a microwave , heat for about 10 minutes. In an oven it will need to be baked for about 45 mins by turning it around half way through. A pair of tongs is helpful if used to roast on an open flame.
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Run it in cold water after cooling .The skin can be easily peeled using a fork.
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The meat of the eggplant can be easily mashed using a fork as it would have cooked and become soft.
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In a pan heat oil, add chopped onions and green chillies.
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Next add crushed ginger and sautee well.
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Add peas and chopped tomatoes and cook till it gets blended well and leaves oil from sides.
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Add all the spiced powders, salt and sautee.
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Add the mashed egg plant and and mix well.
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Garnish with chopped coriander leaves . Baingan bartha is ready to be served .
