Baingan Bhartha (Chargrilled eggplant curry)

This delicious, ever so popular dish is from Punjabi Cuisine is one of those dishes that one cannot go wrong with! Tastes great with rotis and rice alike! I have had it as a sandwich spread as well 😂😂 - that’s how versatile this curry is! 😊

Recipe

Ingredients:

• Aubergines (big) 🍆🍆- 2 : chargrill and peel (grilling on flame gives best smoky flavour. If that is not possible use oven or hot plate)
  Mustard oil (or any other oil of choice) - 1 tbsp
  Cumin seeds - 1 tsp

To be chopped finely:🍅🧅🌶
* Garlic - 1 clove
* Ginger - ½ inch piece
* Green chilli -1
* Onion - 1 big
* Tomatoes - 2(medium)

Spices & flavourings:👈🏼
* Salt - to taste
* Turmeric - ½ tsp
* Coriander seeds powder - 3 tsps
* Red chilli powder - 1 tsp

Garnish:🌱🌱
* Coriander leaves - handful (chopped)

Method:

1. Heat the mustard oil in a pan. Add the cumin seeds.
2. Once they splutter, add the ingredients mentioned under "finely chopped" one by one, starting with garlic. Fry each ingredient for about 30 seconds before adding the next one.
3. Then add those under "spices & flavourings" one by one. Mix well. Cook till tomotoes are mushy.
4. Mash the aubergines with your hand. Add this to the pan. Mix well.
5. Cook on low heat for 3-4 minutes. Remove from heat and garnish with coriander leaves🥘🥘.

💥A note about mustard oil: It adds a distinctive flavour to the dish. When cooking with mustard oil, to temper its pungency, you should heat it to the smoking point.💥

This would be great paired with the tawa roti. 👍👍