Smokey roasted aubergine mash with Indian spices is a very popular dish in North India and one of my personal favourites too. This is also called Baingan bharta in many parts. They are full of vitamins, minerals and fibre that helps to lower cholesterol and help manage weight.
|Olive oil||1 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Turmeric powder||1 teaspoon|
|Garam Masala powder||1 teaspoon|
|Coriander Powder||1 teaspoon|
|Kashmiri Red Chilli Powder||1/4 teaspoon|
|Aubergine/Baingan||2 medium sized|
|Tadka House - Tadka (Onion, Tomato, Ginger & Garlic||1 Pack|
Rinse the Aubergine with clean water. Put it directly on heat and roast, turning often for approximately 10-12 minutes until completely roasted.
(To check if the aubergine's are done, insert a knife inside each aubergine, it should go easily.)
Remove it from heat and place them in the bowl to cool down. Once cooled, remove the aubergine's roasted skin. Mash the inner aubergine with a potato masher or a fork. Keep it aside, we'll use it later.
Now, Heat oil in a pan and add cumin seeds, green chillies to splutter.
Add Tadka House - Tadka (Onion, Tomato, Garlic and Ginger) and mix well.
Tip: Just before you starting to cook, take our tadka out from the freezer and put it in a hot water bowl to make soft to use.
Add turmeric powder, garam masala powder, coriander powder, chilli powder and salt. Stir it for few minutes.
Add the above roasted mashed aubergine which we kept aside to the masala and cover it to cook for 10-15 minutes and you are done. Yay!
Garnish it with fresh Coriander.