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 ππ - thatβs how versatile this curry is! π
Recipe
Ingredients:
- Aubergines (big) ππ- 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:π
π§
πΆ
* Garlic - 1 clove
* Ginger - Β½ inch piece
* Green chilli -1
* Onion - 1 big
* Tomatoes - 2(medium)
Spices & flavourings:ππΌ
* Salt - to taste
* Turmeric - Β½ tsp
* Coriander seeds powder - 3 tsps
* Red chilli powder - 1 tsp
Garnish:π±π±
* Coriander leaves - handful (chopped)

Method:
- Heat the mustard oil in a pan. Add the cumin seeds.
- 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.
- Then add those under "spices & flavourings" one by one. Mix well. Cook till tomotoes are mushy.
- Mash the aubergines with your hand. Add this to the pan. Mix well.
- Cook on low heat for 3-4 minutes. Remove from heat and garnish with coriander leavesπ₯π₯.
π₯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.π₯
This would be great paired with the tawa roti. ππ
[…] extra virgin olive oil. This will also taste amazing with some creamy beetroot raitha (yogurt dip); chargrilled aubergine mash (Baingan Bhartha) or Bhindi Masala (Spicy Okra in Tomato gravy). This flatbread is a good option for lunch box and as […]