eggplant whole large one (either black or green-white)
size tomatoes (1 cup finely chopped)
scallions (or regular red onion)
half tsp cumin seeds
½ tbsp red chili powder
half tbsp coriander powder
half tsp cumin powder
Fresh coriander leaves to garnish
You can only use large sized eggplant for this recipe. Black color eggplant is widely available at any regions. I have used green color eggplant which has less seeds.
Wash the eggplant and pat dry. with the knife, make small slits into eggplant, and place 2-3 garlic cloves into it. then grease it with some oil.
put eggplant into direct gas flame, cook it on open fire on medium heat, rotate it with spatula every 2-3 minutes. Make sure that it is cook from all the sides.
The skin must be burned or blistered completely, and eggplant must be soft enough, you can verify by using knife. If knife passed though easily, it is cooked otherwise roast more 3-4 minutes.
Then transfer the eggplant into cold water, and let it sit for 2-3 minutes. Remove the garlic clove from it and make paste of that roasted garlic with other remaining garlic ponds. Peal the skin off and chop it finely.
To start cooking baingan bharta, take 3-4 tbsp oil into pan, and add just little bit cumin seeds. Then add garlic paste and little red chili powder.
bainganbhartarecipe | roasted eggplant curry recipe with detailed photo and video recipe. basically, bainganbharta is a minced eggplant curry which is roasted on direct flame to get a smoky taste to the final curry
One thing at a time… Until then, let me share the recipe of this amazing and ridiculously simple to make Bhara Baingan or Spicy Stuffed Baby Eggplant Roast that I cooked and clicked two weeks ago when my camera was constantly clicking and capturing food in every angle and composition
Baingan/Eggplant/Brinjal/Aubergine whichever name you prefer is one of my favourite vegetables. RecipeServes 4 Ingredients1 large Eggplant1 Medium sized Onion2 small tomatoes or 1 medium sized tomato4-5 cm piece of ginger - grated5-6 cloves of garlic (finely chopped)1 tsp Cumin seeds1/2 tsp Turmeric Powder1/4-1/2 tsp Chilli powder ( you can add as much or as little depending on how hot you like it)1 tsp Ground Coriander powder1/2 cup Chopped fresh coriander (use the stems as well)Salt to taste1 tbsp Vegetable oilMethodWash the eggplant and pat it dry