Directions
Ingredients
For roasting
- Brinjal (round, large) – 2nos
- Garlic cloves – 6nos
- Oil – a dash
For Tempering
- Ghee – 2 tbsp
- Dry red chilli – 2nos
- Cumin – 2tsp
- Garlic chopped – 1tbsp
- Ginger chopped – 2tsp
- Green chilli chopped – 1no
- Onion chopped – ¼ cup
- Turmeric – ¾ tsp
- Chilli powder – 1tsp
- Tomatoes chopped – ¾ cup
- Salt – to taste
- Coriander chopped – handful
Steps
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1
Done
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Take big baingan and make small incisions across the surface. Fill these incisions with whole garlic cloves. Rub the baingan with dash if oil using your fingers. |
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2
Done
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Begin roasting the baingan over an open flame of a house burner on low setting.Roast till the outer skin is completely burnt and the baingan are soft till inside. |
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3
Done
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Transfer the roasted baingan into a bowl and cover with a lid to make sure that the transient heat cooks them through and allows the skin the leave the surface. |
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4
Done
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After about 10 min of resting de skin the baingan and open onto a chopping board to check for any signs of unwanted infestations and extra seeds. Next roughly chop the baingan and keep aside |
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5
Done
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Heat a pan on medium heat and put in the ghee. Add whole red chillies and cumin and cook till it begins spluttering. Next add in the garlic and ginger. Cook till the garlic begins to brown. |
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6
Done
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Next add in the chopped green chilli, stir and add in chopped onions. Cook the onions on high heat. Before the onion browns, and still has a bite, add in the powdered masalas. |
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7
Done
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Give it a gentle stir and add in the chopped tomatoes. Cook for about 5 min, Now, add in the chopped baingan, stir and cook for about 10 min medium to high heat. |
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8
Done
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Adjust the salt and finish with a generous amount of freshly chopped coriander. Serve hot. |
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9
Done
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Tips and Tricks –Check the baingan well for any holes, as the ones with holes on the surface may be infected with worms or parasite. |
