This is a spicy eggplant (aubergine) dish traditionally done in Northern India. It is roasted over the ashes of a burnt
down wood fire and then fried in various Indian spices and herbs. What we are teaching is an alternative way of
preparing the same dish at home.
Preparation Time: 40 minutes
- Aubergine – 2 large
- Oil – 5 tablespoon
- Garlic, finely chopped – 50 gm
- Ginger, finely chopped – 50 gm
- Green chillies, finely chopped – 1
- Onions, finely chopped – 2 large
- Tomato, finely chopped – 1 medium
- Peas (fresh or frozen) – 1 cup
- Salt – 1½ teaspoon or to taste.
- Red Chilli powder – ½ teaspoon
- Cumin powder – 1 teaspoon
- Garam Masala – ½ teaspoon
- Coriander, finely chopped – 1 small bunch.
- Wash the aubergine under running cold water. Wipe it dry with a kitchen towel.
- Roast it on a baking tray in a pre-heated oven - 200º C for 20 minutes.
- When the aubergine is fully cooked, it will be quite limp, the skin blistered and the juices beginning to ooze out.
- Let the aubergines cool briefly. Then carefully scrape the charred skin off.
- Rinse quickly under running cold water to wash away any skin that may still cling to the aubergine. Then mash the
pulp nicely with a fork, leaving no lumps behind.
- Heat 5 tablespoon oil. When the oil is hot, add garlic, ginger and green chillies stirring for a few minutes.
- Add onions and fry until they are golden brown. Then add the tomato and cook for 5 minutes or until tender.
- Stir in 2 teaspoon salt, ½ teaspoon red chillies, 1 teaspoon cumin powder and ½ teaspoon garam masala. Reduce heat
to medium and add aubergine pulp and peas.
- Cook for an additional 5-7 minutes with the lid on. Stir occasionally to avoid burning. Garnish with coriander and
Stand aubergine on a burner of a gas stove, over a low flame until the side of the aubergine is thoroughly charred
(about 5 minutes). Now lay the aubergine on its other side to roast, turning it every minute with a pair of tongs until it
is fully charred and very soft (about 15-20 minutes).
Add chopped green pepper instead of peas. Grill aubergine on a barbecue or in skewers for an added charcoal flavour!