Smoked Baingan BhartaVeg

1

Make several slits all around the eggplant.

2

Insert peeled garlic cloves into these slits so they roast along with the eggplant.

1

Place the eggplant directly on a medium flame.

2

Roast it, turning occasionally, until the skin is thoroughly charred and the inside is completely soft.

3

Once cooked, place the hot eggplant in a bowl and immediately cover it with cling wrap.

4

Allow it to rest for at least 5 minutes; this helps the eggplant finish steaming in its own heat and makes the charred skin easier to remove.

1

Heat oil in a pan and add cumin seeds. Once they begin to crackle, add the chopped onions and ginger paste.

2

Sauté until the onions are soft and cooked through.

3

Add the chopped tomatoes and green chilies, mixing well.

4

Stir in the dry spices: asafoetida, turmeric powder, garam masala, coriander and cumin seed powder, red chili powder, and salt. Cook until the tomatoes are soft.

1

Remove the cling wrap from the eggplant, peel off the charred skin, and mash the pulp thoroughly with a fork, incorporating the roasted garlic cloves.

2

Add the mashed eggplant to the pan with the tomato-spice mixture.

3

Incorporate the boiled green peas and fresh coriander leaves.

4

Add about 1/2 cup of water to help combine the flavors and adjust salt if needed. Mix well, let it cook for a few minutes, and serve warm with your choice of roti or rice.