Ingredients

• For roasting:
  • Large eggplant – 1
  • Garlic cloves – 3
• For the bharta:
  • Oil – 3 tablespoons
  • Minced garlic cloves – 6
  • Grated ginger – 1 teaspoon
  • Finely chopped green chilli – 1
  • Finely chopped onion – 1
  • Finely chopped tomatoes – 2
  • Red chilli powder – 1 teaspoon
  • Coriander powder – 1 tablespoon
  • Turmeric powder – ½ teaspoon
  • Salt to taste
• For roasted baingan pulp:
  • Boiled green peas – ¼ cup
  • Chopped coriander – 1 tablespoon

Method

1. Cut each clove of garlic in half.

2. Make 6 small slits in the baingan.

3. Stuff the slits with the halved garlic cloves.

4. Roast on an open flame for 10 minutes, turning the baingan every 1–2 minutes to roast them well on all sides.

5. The skin of the baingan should be completely blistered and the baingan should soften.

6. Prick it with a knife to check if it is cooked from the inside.

7. Now, cover the roasted baingan with foil and let it cool for a few minutes.

8. Then, peel the skin off and remove any burnt bits.

9. Chop off the stem and discard.

10. Finely chop and mince the roasted eggplant.

11. Heat oil in a pan and add nigella seeds.

12. After 30 seconds, add ginger, garlic, chopped chillies and onions.

13. Stir fry.

14. Add tomatoes, coriander powder, chilli powder, turmeric and salt.

15. Mix well and cover with a lid.

16. Cook till the tomatoes are soft and pulpy.

17. Add the chopped baingan and mix well.

18. Again cover with a lid.

19. Cook for another 3–4 minutes while stirring occasionally.

20. Add green peas and 2 tbsp of water.

21. Mix and cook for 2–3 minutes.

22. Garnish with chopped coriander.

23. Serve hot.