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If you love Eggplants, you cant miss out this spicy and delicious northindian recipe.

Eggplants are brushed with oil, slit on all sides and roasted on stovetop and this step gives a special smoky flavour to the recipe. It is then mashed and mixed with onion masala along with spices and stir fried to get a semi thick side dish which tastes best with rotis / chapatis.

Lets checkout the recipe below


Preparation time: 10 mins

Cooking time: 40 mins

Serves: 3


  • Baingan/ Eggplant: 1 large
  • Onion: 1 sliced
  • Tomato: 1 chopped
  • Garlic: 3 cloves
  • Ginger: 1 tsp crushed
  • Green chillies: 2 chopped
  • Cumin seeds: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Kashmiri chilli powder: 1tbsp
  • Coriander powder: 2 tsp
  • Cumin powder: 1/2 tsp
  • Asoefitida powder: 1/4 tsp
  • Garam masala powder: 1 tsp
  • Salt: for taste
  • Coriander leaves: 1 tbsp finely chopped
  • Ghee: 1 tbsp
  • Oil: 2 tbsp


  • Wash and dry the eggplant with a cloth. Brush the surface with oil. Make vertical slits in between. Fill the peeled cloves in the slits.
  • Roast the eggplant on top of stovetop on high flame till the skin becomes dark and crisp.
  • Let it cool down, peel off the skin and mash it with hands.
  • Heat oil+ghee, add cumin seeds, let it crackle. Add ginger and toss
  • Add onions and saute till it turns soft and translucent.
  • Lower the heat and add turmeric powder, cumin powder, coriander powder,chilli powder and asoefitida powder. Mix well till oil starts releasing from sides.
  • Add tomatoes and cook till soft and mushy.
  • Now add the mashed eggplant, chillies and garam masala powder. Cover and cook for 5 mins.
  • Keep tossing for another 5 mins. Add as dash of lime juice and add coriander leaves and mix.

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