Baingan bhartha
Chatelaine
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* PLUS Grilling Time: 20 minutes, Standing Time: 15 minutes, Cooking time: 9 minutes
Ingredients
-
1
large
eggplant
-
1
large
onion
-
1
small
jalapeno
-
1
large
tomato
-
1/2 tsp
ground
cumin
-
5
fresh
curry leaves
-
4
garlic cloves
-
1 cup
frozen
peas
-
1/2 tsp
salt
-
1/2 tsp
garam masala
-
1/2 tsp
turmeric
-
1 tbsp
vegetable oil
-
1/2 cup
chopped
cilantro
Instructions
- To achieve a smoky flavour in the eggplant, preheat barbecue to medium high. Prick eggplant in several places with a fork and place on grill. Barbecue, uncovered, turning frequently, until skin is charred and eggplant is very soft, 20 to 35 min, depending on its size. If you have a gas stove like Swaran, you can char the eggplant over a medium gas flame until it implodes, 10 to 15 min.
- Meanwhile, chop onion. Finely chop jalapeno. Coarsely chop tomato and measure out remaining ingredients. When eggplant is charred and soft, let cool. Remove and discard skin, then place in a large bowl. Mash with a potato masher just until chunky.
- Heat oil in a large frying pan over medium heat. Add onion, jalapeno, cumin and curry leaves. Stir often until onion starts to soften, 3 to 5 min. Add garlic, peas, turmeric, garam masala and salt. Stir often until mixture is fragrant, about 1 min. Stir in tomato, then eggplant. Continue cooking, stirring often to develop flavours, 5 to 7 min. Add more salt if needed. Stir in cilantro. Serve immediately or cover and refrigerate for up to 2 days. Serve cold or reheat in microwave. Delicious with roti.