Chef’s Nectar, “Indian Eggplant Curry” personnel favorite !❤️😋

Eggplant is a King of vegetables in Indian Dishes…Roasted Smoked Eggplant Curry, otherwise popularly known as Baingan Bharta. I had seen it at Indian restaurants before, but had never bothered trying it. So when I realized how easy and unbelievably tasty it was, it quickly became a favorite dish of mine then I did so many innovation and cook so many different delicacies our of Aubergine. And every time it was awesome.❤️😊

Ingredients for Baingan Ka Bartha😋👍

• 2 tablespoons oil
• 1 tablespoon cumin seeds
• 1 teaspoon ginger peeled and finely chopped
• 1 medium yellow onion chopped
• 6 cloves garlic minced
• 2 chopped green chilies
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 large eggplant roasted
• 2 medium-sized tomatoes seeded and chopped
• 1/2 cup frozen or fresh green peas
• ½ teaspoon salt or to taste
• 1 teaspoon fresh green corianders
• 1 teaspoon butter

Method of making the Baingan ka Bartha😋👌

1. Preheat the oven to 400 degrees. Cut the eggplant in half length-wise, drizzle some oil on the flesh (so that it doesn’t stick to the baking sheet) and place the halves on a baking sheet flesh-side down.
2. Roast 40-50 minutes or until the skin is brown and pulling away from the flesh.
3. The eggplant flesh should now be darker and appear wet. (You can also roast the eggplant by wrapping the whole thing in foil and putting in the oven, but this method takes much longer).
4. If you’re serving the dish over rice, prepare the rice while the eggplant is roasting.
5. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
6. While the eggplant is roasting, begin preparing the curry.
7. Heat the oil to medium high and add the cumin seeds.
8. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant, then reduce heat to medium and add the chopped onion.
9. Sauté about 3 minutes before adding the garlic, green chilies, ground cumin and turmeric.
10. Cook until onion is translucent, about another 8 minutes. If using frozen peas, add them now.
11. Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin.
12. Chopped the flesh and, Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook for another 5 minutes.
13. Add the tomato and add green peas and cover and allow to cook for another 5 to 8 minutes, stirring occasionally.
14. Adjust the seasoning, check the consistency, served hot garnished with fresh green coriander and dollops of butter. Accompanied with brown or steam rice or with butter naan/ garlic naan or butter roti.😋😊as per your preferences.