Veggie Foodie

Ingredients:

• 4-5 Chinese / Japanese eggplants
• 1 onion, Chopped
• 2 tomatoes, chopped
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp coriander cumin powder
• 1/2 tsp garam masala powder
• 1 green chillies (finely chopped)
• 2 tbsp oil
• Salt to taste
• Cilantro for garnishing

Method:

1. Bake the eggplants in oven at 425 degree Celsius for 45 minutes / till the eggplants are fully cooked and the skin becomes crispy
2. Allow the eggplants to cool down and then peel off the skin and coarsely chop it
3. Heat the oil in a pan, add cumin seeds. When the seeds start crackling add chopped onions and saute till light brown
4. Add chopped ginger, garlic and green chillies and saute for a few more minutes
5. Add coriander cumin powder, turmeric powder and red chilli powder. Saute for another one minute
6. Add tomatoes and cook till they are mushy
7. Add eggplant, salt and mix well. Add garam masala powder and saute on medium high heat till all the water evaporates (3-4 minutes)
8. Serve hot garnished with chopped cilantro

Inspiration source:

http://www.ifood.tv/recipe/baingan_ka_bharta