Total Steps
6
Ingredients
11
Tools Needed
5
Ingredients
- 1 Eggplant
- 1 Onions, finely chopped
- 2 Tomato (1 chopped and 1 for grinding)
- 1 teaspoon Ginger garlic paste
- a pinch Turmeric
- 3 tablespoons Garam masala/ baingan bartha masala
- 1 Green chilli(optional)
- to taste Salt
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- Corriander leaves
Instructions
Step 1
Cook the eggplant in an oven preheated to 380 degrees for about 30-45 minutes. Keep checking in between to avoid burning. Set aside when cooked.
Step 2
Grind tomato, ginger garlic paste, green chilli, garam masala powder, and turmeric powder into a smooth puree. This will give the gravy a thick and flavorful base.
Step 3
Heat oil in a pan and add cumin seeds. First, add the onions and fry until they become transparent. Then add the chopped tomato and continue frying for 3 minutes until the tomato is almost cooked.
Step 4
Add the tomato puree and salt, then let it boil for some time until the oil separates from the mixture and the raw smell fades. Add water if necessary.
Step 5
Mash the cooked eggplant and add it to the gravy. Let it cook for about 5 minutes until everything blends well.
Step 6
Garnish with coriander leaves. Add extra butter on top if desired.