Smoky Eggplant Stir Fry Mash

                        Smoky Eggplant Stir Fry Mash

    An easy flavoured and smoky indian curry made with fire-roasted eggplant and spices. it is known for the combination of spice heat with a smoky or charcoaly taste in each bite. the recipe is an ideal side dish for indian flatbreads like roti and chapati, but can also be served as a simple dish with dal rice combination.

   Indian cuisine has a myriad curry recipe made with different types of vegetables and ingredients. to add to the permutation, the same vegetables can be used to make different curries by adopting different cooking techniques. one such simple and easy smoky flavoured mash recipe is baingan bharta recipe.

TIPS ,SUGGESTION AND VARIATION:

 Firstly, I always recommended using the big and fat eggplant rather small and long eggplant for this    recipe. while frying with direct flame, former one should hold its shape and do not dissolve.

 Secondly, before roasting the eggplant, make some cuts and also stuff it with garlic and chillies so that it absorbs all the necessary flavour. lastly, you can follow the same process with potatoes, and mix it with eggplant to make onion, potato, baingan bharta recipe.

INGREDIENTS:

FOR ROASTING:

• 400 grams brinjal / baingan / eggplant
• 3 clove garlic
• 1 chilli
• 1 tsp oil

OTHER INGREDIENTS:

• 2 tbsp oil
• 1 tsp cumin / jeera
• 1 dried red chilli, broken
• 1 inch ginger, finely chopped
• 2 clove garlic, finely chopped
• 1 onion, finely chopped
• ½ tsp kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tomato, finely chopped
• 1 tsp salt
• ½ tsp garam masala
• 2 tbsp coriander, finely chopped

INSTRUCTIONS:

1.Firstly, take large-sized brinjal and make 4 slits.

2.Stuff in 3 garlic and 1 chilli in each slit.

3.Grease the baingan with oil as it helps to peel off the skin easily once roasting.

4.Start roasting on gas stove flipping occasionally.

5.Roast until brinjal turns dark and cooked completely from inside.

6.Cool the baingan completely and start to peel the skin off.

7.Take off the head of brinjal and check if the brinjal is cooked completely from inside.

8.Mash the eggplant with the help of a fork. keep aside.

9.In a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 dried red chilli, 1 inch ginger and 2 clove garlic.

10.Saute 1 onion until it shrinks slightly.

11.Further add ½ tsp chilli powder, 1 tsp coriander powder and saute till spices turn aromatic.

12.Add in 1 tomato and saute until tomatoes turn soft and mushy.

13.Now add in roasted and mashed brinjal along with 1 tsp salt.

14.Mix and mash for 5 minutes or until flavours are well combined.

15.Add ½ tsp garam masala and 2 tbsp coriander. mix well. finally, enjoy baingan ka bartha with hot phulka or rice.

                                                                                                                                          Enjoy Food!