Baingan Bhartha / Roasted Brinjal Curry | Indian Curry Recipes

This recipe had been lying on my drafts for nearly 6 months now. I don't know how it had gone unnoticed. We love eggplants in any dish. Be it a traditional South-Indian Ennai Kathirikkai Kulambu or the exquisite Italian Eggplant Parmigiana we always cant say no to it. I made this Baingan Bharta as a side-dish for chapathis. 

Ingredients:
American Eggplant / Large Brinjal - 1 lb
Onion - 1 med sized  - chopped fine
Tomato - 2 med sized - chopped fine
Green Bell pepper  - 1/2 - chopped
Coriander powder - 1 tsp
Chilli powder - 3/4 ts
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Cumin - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
Oil - 2 tsp + 1 tsp
Salt - to taste
Coriander leaves / Cilantro - For garnish

Method:
Preheat the oven to 400 F. Apply oil over the eggplant and roast in the oven for about 45 minutes. When done, the skin will be charred. Allow it to cool to a temperature when you can handle and peel the charred skin off and discard. Mash the flesh roughly and save. In a wide bottomed non-stick pan, heat oil. Add the cumin seeds and hing and fry for about 20 secs. Add the chopped onions and fry until it turns transparent. Now add the chopped tomatoes and fry until it turns mushy. Add the turmeric powder, chilli powder, coriander powder and cumin powder. Saute further for a minute and add the bell pepper, eggplant, salt and mix well. Cook for another 5 mins in medium heat. Garnish with cilantro and serve with hot rotis/phulka or as a spread for bread.
Tip: To speed up the cooking of tomatoes add a tad bit of salt and cook in medium-high heat.

Sending these easy to make earthy curry to Food Palette Series - Finale.