Baingan Bharta-Punjabi Smoked Eggplant is a North Indian speciality of roasted eggplant, skinned and made into a simple but exotic preparation! Yet another Punjabi recipe at home without the use of many masalas and spices! Who won’t love this!! Check out the recipe :
Eggplant ( 2 )
Chopped onions ( 3 )
Tomatoes ( 3 )
Finely Chopped Ginger ( 1 inch piece )
Some chopped green chillies
1/2 cup peas
Coriander Powder ( 1 teaspoon )
Salt according to taste
Garam masala powder ( 3/4 teaspoon )
Red Chilli Powder according to how spicy you want it to be
Rince the eggplant in water and then pat dry with a kitchen towel. Apply some oil ll over and keep it for roasting on open flame. There is a smoky flavour in the dish because of roasting on open flame. You can do the same in an oven but there won’t be the same flavour.
Keep turning the eggplant every 2 to 3 minutes until evenly cooked. Keep checking with a knife to see if its done or not.
When done, remove it from the flame and immerse it into a bowl of water. This helps to cool it. Now peel off the skin. Mash the cooked eggplant. You may also chop it if you would like to have some chunks.
Now add in the tomatoes and cook until the tomatoes are tender.
Next add in the salt, coriander powder, red chilli powder, garam masala powder and cook for another 3 minutes.