Roasted Eggplant with spices and best goes with roti or rice
- 1 eggplant large
- 2 tomatoes finely chopped
- 1/2 cup peas
- 1 bell pepper chopped (optional)
- 2 tsp ginger finely chopped
- 3 green chillies finely chopped
- 1 onion finely chopped (small)
- 1/4 tsp turmeric
- 1 tsp Kashmiri Chilli powder
- 2 tsp Coriander power
- 1/2 tsp cumin powder
- 1/4 tsp amchur powder (dry mango powder)
- 1 tsp salt or to taste
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.
Run it in cold water after cooling .The skin can be easily peeled using a fork.
The meat of the eggplant can be easily mashed using a fork as it would have cooked and become soft.
In a pan heat oil, add chopped onions and green chillies.
Next add crushed ginger and sautee well.
Add peas and chopped tomatoes and cook till it gets blended well and leaves oil from sides.
Add all the spiced powders, salt and sautee.
Add the mashed egg plant and and mix well.
Garnish with chopped coriander leaves . Baingan bartha is ready to be served .
