Baingan Bhartaबैंगन भरता

• 1 eggplant
• 3 cloves garlic

Cut the eggplant in half lengthwise. Place the halves, skin side up, along with the garlic cloves on a baking tray. Roast in the oven at 220 degrees celsius for 25 minutes, close to the grill.

Once roasted, scoop out the soft flesh of the eggplant from the skin using a fork and spoon. Mash the eggplant together with the roasted garlic until smooth.

• 1 tbsp oil
• 1 green chilli
• 1 onion
• 1 tbsp ginger-garlic paste

Heat oil in a pan over medium heat. Add chopped green chilli, copped onion, and ginger-garlic paste. Sauté until the onions become translucent.

• 2-3 tomatoes

Add the chopped tomatoes to the pan. Cook until they break down and become soft.

• 1 tsp coriander powder
• 1 tsp chilli powder
• 2 tsp kashmiri chilli powder
• 1 tsp salt

Add the mashed eggplant and garlic mixture to the pan. Sprinkle in coriander powder, chilli powder, Kashmiri chilli powder, and salt. Stir well to combine all ingredients. Cook for a few minutes until the flavors meld together and the mixture comes together.

• Cilantro

Stir in plenty of chopped cilantro (coriander leaves). Mix well.