Spring is almost here. But before it arrives, we always get a final snowfall. I’m just crossing my fingers and hoping that we witnessed that yesterday!
While it snowned outside, and hubby dear napped his way through the afternoon, I needed something warm. Nothing to eat or drink, but warmth for the home. I know turnin on the heat always seemsÂ as the obvious option, but not for me! When I want heat, I turn to my trusty stove. And yesterday, it was my oven that did it for me!
Growing up, I always enjoyed Baingan ka Bharta. Truly, it was a family favourite. As I grew up and moved far away from home, I craved for it. The restaurant version never seems to have the same taste as that of Mom’s recipe. So I craved it even more!
Until one day, when I decided to give a call to my Mom and asked her for the recipe. She surprised me by making it sound so simple. Well, I did give it a try, and long-distance phone calls between me and Mom discussing recipes have gone on since!
Baingan ka Bharta (Indian Roasted Eggplant)
1 large eggplant 1 large onion, finely chopped 2 mid-sized tomatoes, finely chopped 1-inch chunk of ginger, finely chopped 2-3 green chilles, finely chopped 1/2 tsp red chili powder Â
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1 tsp cumin seeds
- salt, to taste
- 2 tbsp cooking oil
- fresh chopped coriander leaves, for garnish
- Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
- Remove the charred skin and mash insides of the eggplant. Set aside.
- Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.
- Add in onions and fry till brown. Mix in salt, red chili powder and turmeric and fry spices till fragrant.
- Add tomatoes and cook till pulpy.
- Add mashed eggplant and cook for another 10-15 minutes, stirring constantly to blend in well.
- Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.