Baigan Bhartha Eggplant Aubergine
I found this on line. Changed a little bit. Enjoy this spicy, indian vegetarian eggplant curry dish over rice or with indian bread.
Steps
Prick a few holes and place on hot grill.
Keep turning until charred and soft inside.
Collect the pulp.
Discard the skin.
Chop roughly.
Heat ghee or oil , add cumin seeds.
Add onions and fry till golden.
Add ginger and garlic.
Cook for 3 minutes.
Add the tomatoes , chillies , red chili powder , garam masala and salt.
Continue cooking 10 minutes on low flame until tomatoes are soft.
Add the eggplant pulp.
Stir and cook for 5 minutes.
Toss in peas and garnish with coriander leaves.
Serve with roti , naan , phulka , chapathi or paratha a flat bread.
Ingredients
eggplants, ghee, cumin seed, onion, ginger, garlic, diced tomatoes, green chilies, garam masala, red chili powder, salt, peas, cilantro