Baingan Barta (Roasted Eggplant Curry)

No. of servings:  4
Preparation Time:  10 mins	Cook Time:  25 mins

Roasting brinjals imparts a distinct and smoky flavor to this dish and sets it apart from anything else.  It used to be a tedious process to burn them over coal/flame.  This method makes it simple, but still keeps the goodness!  This quick and nutritious vegan curry goes well with rotis and naans.    

Ingredients:

• Brinjal (Eggplant) - 1 medium
• Tomatoes - 3 medium
• Finely chopped onions - 2 large
• Ginger garlic paste - 1.5 tsp
• Green chili paste - 0.5 tsp
• Cumin seeds - 1 tsp
• Coriander and cumin seeds (daana-jeera) powder - 2 tsp
• Garam masala - 0.5 tsp
• Red chili powder - 0.5 tsp
• Grated green mango (or) lemon - 1 tbsp
• Salt
• Chopped coriander leaves - for seasoning (optional)

Method:

• Wash the eggplant and poke holes in a few places with a fork
• Roast it whole in an air fryer (or oven) at 400° F (200° C) for 12-15 mins (time depends on the size of the eggplant)
• In a vessel, season the cumin seeds in a little oil
• Add ginger-garlic paste and fry
• Add onion and saute until translucent
• Add green chili paste, tomatoes and green mango (if using)
• Saute well until no raw smell 
• Add coriander-cumin powder, garam masala and salt
• Cut only the stalk of the brinjal and pulse the whole wilted vegetable in a blender.  It is okay if it is slightly lumpy
• Add this to the tomatoes, etc. that are cooking
• Saute till it is heated well
• Add red chili powder and heat
• Add lemon juice (if using)
• Garnish with chopped coriander leaves
• Excellent with hot rotis and a blob of butter (optional)

Tips and Tricks:

• This dish was done by roasting on the stovetop and peeling away the skin in olden days.  It is not essential to peel when roasted in the air fryer or oven as the skin doesn't get burnt
• Poking holes is essential to avoid a build-up of pressure.  The eggplant can explode, creating a mess or worse yet, causing a burn on the heating elements
• Leaving the skin while grinding not only adds to the texture but also improves the nutrition value as the eggplant skins are rich in iron
• If using green mango for tartness, it can be added with tomatoes.  But if using lemon, it should be added after turning off the stove as the tartness of lemons reduces upon heating

Pictures: 

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