BAINGAN BARTHA … One of my favourites in the NorthIndian cuisine..
For the ones who arents aware of , BAINGAN barta is a side dish prepared using roasted Eggplants which is mashed and prepared into tangy and spicy gravy .

Checkout the detailed recepie below 👇

Preparation time: 10 mins

Cooking time: 35 mins

Serves: 5
INGREDIENTS:

• Baingan / Eggplants: 2 large
• Garlic: 4 to 5 cloves whole + 1 tbsp finely chopped
• Ginger: 1 tbsp finely chopped
• Green chillies: 2 finely chopped
• Onions: 2 large finely chopped
• Tomatoes: 1 finely chopped
• Turmeric powder: 1/2 tsp
• Kashmiri chilli powder: 2 tsp
• *Coriander powder: 2 tsp
• Cumin powder: 1/2 tsp
• Amchur powder: 1/4 tsp
• Cumin seeds: 1 tsp
• Vegetable oil: 4 tbsp

PREPARATION:

• Pre heat the oven . Rub oil on all surface of eggplant.
• Make deep slits on Eggplants, infuse peeled garlic cloves and transfer to a tray lined with baking paper.
• Roast in oven for 20 mins at 220°C. When done,remove from oven,let it cool down and peel off the skin .Mash it well and keep aside.
• Heat oil in a wok. Add cumin seeds , let it crackle.
• Add chopped ginger, garlic and green chillies, toss well.
• Add onions and saute till it turns light brown. Add all the dry spice powders and salt and mix well.
• Add chopped tomatoes and saute till it turns mushy.
• Add the mashed eggplants along with the garlic to the gravy and give it a mix.
• Add some hot water and cover and cook on medium flame for 10 mins.
• Finally sprinkle some coriander leaves and give it a mix.
• Serve hot with rice or rotis.

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Thankyou… ❤️