This is a North Indian delicacy. It tastes well with chapatti, tandoori roti or naan. The roasted flavor of brinjal is the highlight of the dish. I prefer roasting eggplants on the gas stove or grill. Roasting on an open flame imparts a delicate smoky flavor into the eggplant flesh.
| Serves | 5 Persons | |
| Preparation Time | 15 minutes + 15 minutes(roasting) | |
| Cooking Time | 15 minutes |
- 1 big brinjal/eggplant or 2 medium sized brinjals
- 2 big chopped tomatoes
- 2 big chopped onions
- 6 – 7 garlic cloves paste or grated
- 2 inches ginger paste or grated
- ¼ cup chopped coriander leaves
- 3 tbsp canola oil
- ½ tsp of mustard seeds
- ¾ tsp turmeric powder
- 1tsp coriander powder
- ¼ tsp garam masala powder
- Salt to taste
Roasting:
Cooking:
- Wash and dry the eggplant. Pierce it a few times with a fork to vent.
- Now roast it by directly keeping it on the gas burner and turning it around after every 2 min.
- When it’s outer skin turns into charcoal remove from the heat. Let it cool for 10 min.
- Peel the charred skin and wash the brinjal by holding the brinjal under running water. This will wash away the small pieces of charcoal.
- Cut off the stem with the crown from the soft part.
- Chop the peeled part into small pieces and mash it well with a masher or hand blender.
Cooking:
- Heat a broad nonstick pan. Add 3 tbsp of canola oil.
- Add mustard seeds. Let them splutter.
- Now add onion. Sauté it to make it translucent and soft. (approx. 5-6 min.)
- Put onion, garlic paste. Saute for 2 min.
- Add tomatoes, turmeric powder and coriander powder and saute it well for about 5 min.
- Now add the mashed brinjal and salt and mix everything well. Keep mixing using a masher to further improve the consistency (finer) for another 10 min.
- Add garam masala and coriander leaves to enhance the flavours.
- Eggplant can also be roasted in the oven at 180 degree Celsius for around 45 -60 min by halving it and putting it in an oven dish or on charcoal as barbecue. Remember to prick the eggplant slightly from all sides using a fork.
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