Baingan Bharta

🔥 Prep

• Wash and pat dry 1 pc eggplant; pierce skin with a fork.
• Roast the eggplant over an open flame or under a broiler until skin is charred and flesh is soft, about 10-12 minutes, turning occasionally.
• Transfer roasted eggplant to a bowl, let cool slightly, then peel off charred skin and mash the flesh with a fork or potato masher; set aside.
• Peel and finely chop 2 pcs onions.
• Chop 2 pcs tomatoes into small dice.
• Measure out 50 g green peas (if frozen, thaw and drain).
• Have 1 tbsp ginger garlic paste, 1 tsp chilli powder, 2 tbsp oil, and 1.25 tsp salt ready.

🔥 Cook

• 1. Heat 2 tbsp oil in a heavy-bottomed pan over medium heat until shimmering.
• 2. Add the ginger garlic paste and sauté for 30 seconds until fragrant.
• 3. Add the chopped onions and cook, stirring occasionally, until they turn translucent and start to brown, about 4-5 minutes.
• 4. Stir in the diced tomatoes and cook for 3-4 minutes until they soften and release juices.
• 5. Add the chilli powder and salt; mix well and cook for 1 minute to bloom the spices.
• 6. Add the green peas and stir; cook for 2 minutes.
• 7. Fold in the mashed roasted eggplant, breaking up any large pieces, and combine thoroughly.
• 8. Reduce heat to low and simmer the mixture for 8-10 minutes, stirring occasionally, allowing flavors to meld and the bharta to thicken.
• 9. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Garnish with freshly chopped cilantro and a drizzle of melted ghee or butter if desired.
• Serve hot with warm tandoori roti, naan, or steamed basmati rice.
• Accompany with lemon wedges and a side of plain yogurt or raita for balance.