1/2teaspoonred chilli powder(adjust quantity according to taste)
1tablespooncilantro (fresh coriander leaves) chopped for garnish
Roast the eggplants
Make several small cuts along the eggplants or pierce with a fork. Rub the eggplants with oil.
Roast the eggplants directly on a medium flame, bbq, or grill. Turn using tongs to ensure they are cooked evenly - approx. 5 minutes on each side should be enough. They are done when a knife can slide smoothly through.
Remove from flame and allow to cool, then remove and discard the stems and the skin*.
Transfer the pulp to a bowl and roughly mash using a potato masher, and then set aside.
Make the bharta
In a skillet on low heat, warm the cumin seeds. Once the aroma is released, pour in the oil and increase the heat to medium.
Add the garlic, ginger, green chilli, and stir fry for a minute. Next, add the onion and sauté till softened.
Stir in the tomato purée, salt, red chilli, the cumin and coriander powder, and cook on a low flame for 2 minutes, stirring continuously.
Mix in the eggplant pulp and cook for a further 5 minutes, stirring frequently. Remove from heat and serve with a garnish of chopped cilantro and warm rotis.
*Don't worry if some burnt skin remains while peeling the eggplant, as this will add to the smoked flavour.
Amount Per Serving
Calories 290Calories from Fat 135
% Daily Value*
Saturated Fat 2g10%
Vitamin A 335IU7%
Vitamin C 20mg24%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.