Made with AI
Baigan Barta
Ingredients
- eggplants2 large
- vegetable oil2 tablespoons
- onion1 large
- tomatoes2 medium
- green chilies2 pieces
- ginger-garlic paste1 teaspoon
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- turmeric powder0,5 teaspoon
- red chili powder0,5 teaspoon
- saltto taste
- fresh cilantro2 tablespoons
Instructions
- 1
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast them in the oven for about 30-40 minutes until the skin is charred and the flesh is soft.
- 2
Once roasted, let the eggplants cool slightly, then peel off the skin and mash the flesh in a bowl. Set aside.
- 3
Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 4
Add the finely chopped onion and sauté until golden brown.
- 5
Stir in the ginger-garlic paste and cook for another minute.
- 6
Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.
- 7
Mix in the coriander powder, turmeric powder, and red chili powder. Cook for another minute.
- 8
Add the mashed eggplant to the pan and mix well with the spices. Cook for about 5-7 minutes, stirring occasionally.
- 9
Season with salt to taste and garnish with fresh cilantro.
- 10
Serve hot with roti or rice.
