← Nouns Cooking · Indian

Ingredients

• 2 large aubergines (about 600 g)
• 6 cloves Garlic, 3 cut into slivers, 3 chopped
• 2 tbsp mustard oil or vegetable oil
• 1 tsp Cumin seeds
• 1 Onion, finely chopped
• 1 tbsp Ginger, finely chopped
• 2 Green chilli, finely chopped
• 2 Tomato, finely chopped
• ½ tsp Kashmiri chilli powder
• 1 tsp Ground coriander
• ¼ tsp Ground turmeric
• ½ tsp Garam masala
• 1 tsp salt, to taste
• 2 tbsp Coriander (cilantro), chopped

Method

1. Make a few slits in each aubergine and push in the garlic slivers. Rub with a little oil.
2. Roast directly over a gas flame on medium, turning with tongs, for 12–15 min until the skin is blackened all over and the flesh collapses. (Or grill under a hot grill for 30–35 min, turning.)
3. Put the aubergines in a covered bowl for 5 min to steam, then peel off the charred skin, discard the stem and mash the flesh with the roasted garlic.
4. Heat the oil in a pan over medium-high until it just smokes (this mellows mustard oil), then lower the heat. Add the cumin, then the onion, and fry for 5–6 min until golden.
5. Add the ginger, chopped garlic and chillies for 1 minute, then the tomatoes and dry spices. Cook for 5 min, until the tomatoes break down and the oil separates.
6. Stir in the mashed aubergine and salt and cook for 5 min, mashing and stirring, so it soaks up the masala. Finish with garam masala and coriander and serve with roti.

Tips

• Choose large, light, glossy aubergines: they have fewer seeds and char more evenly.
• Line the hob with foil before roasting over the flame; it saves a lot of cleaning.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali