Reposting Eggplant Curry - Baingan Bartha

Eggplant is not my kinda veggie. Somehow from my childhood I have an avertion to eggplants. But one day when we went on a vacation to Jaipur, I had a chance to relish yummy makkan rotis and delicious baingan bhartha in the roadside dhaba. This was my first eggplant attack and it has remained my favorite dish ever. I just found out from my cousin that this is my aunt U's favorite too!! So i want to dedicate this to her. Wish I could cook it for her in person. She lives in India and I hope one day i can make this super duper dish for her.

Ingredients:

Eggplant - 1

Onions - 1 finely chopped

Tomato - 2 ( 1 chopped and 1 for grinding)

Ginger garlic paste - 1 tsp

Turmeric - a pinch

Garam masala / baingan bartha masala - 3 tbsp

Green chilli - 1 ( if need be)

Salt - to taste

For seasoning:

Oil - 2 tbsp

Cumin seeds - 1 tsp

To Garnish:

Corriander leaves

Earlier i used to cook the eggplant by tossing it on top of the stove untill it gets cooked well and you get smoky smell. But this time i tried keeping the eggplant in the oven for 30 -45 mins preheated to 380 degrees. It came out so well. I could peel the skin so easliy and the best part is no mess and no struggle to clean. 

Procedure:

First cook the eggplant in oven pre heated to 380 degrees for about 30 -45 mins. Keeping looking in between to avoid burning. Keep aside when cooked.

Grind tomato, ginger  garlic paste, chilli, garam masala powder, turmeric powder into a nice puree. This will give the gravy a thick and a nice flavor. 

Now in a pan heat oil and add cumin seeds. First add onions and fry till it becomes transparent. Then add chopped tomato and keep frying for 3 mins untill tomato is almost cooked. Now add the tomato puree, salt and let it boil for some time till the oil sperates from mixture and the raw smell fades.

Add water if necessary. Thats it! Its amost over. Now mash the eggplant and add it to the gravy and let it cook for about 5 mins till everything blends well.

Garnish with corriander. Add extra butter on top for more taste. Now this has become my husband's favorite too!!! You can eat this with roti or bread or even have it with rice. 

Sending this to Charitha's C for Colorful curries event