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wash eggplants properly & clean and dry them with some kitchen towel.
apply mustard oil on the eggplants either using your fingers or cooking brush.
switch on the gas stove to low & place a roaster on gas stove.
arrange the eggplants on roaster & let them roast.
keep turning them after short intervals either by holding them from their stem or using tong, so that they get roasted evenly from all sides.
when the skin of eggplants start receiving cracks & they turn mushy, your eggplants are properly roasted.
transfer them to some plate & let them turn cool a bit.
now arrange onions and tomatoes on the roaster & start roasting them on low flame.
likewise keep turning their sides so that they get roasted evenly from all sides.
once onions and tomatoes turn soft, transfer them on some plate.
start removing the skin of eggplants and also cut their stem part once they turn slightly cool.
chop them finely using the knife. alternatively you can use potato masher.
likewise remove the skin of onions and tomatoes.
cut the onion & chop the tomatoes finely.
now take a kadai & place it on gas stove or induction.
add mustard oil in it. you can use any other oil also used for cooking.
let the mustard oil burn first. when fumes begin to come out and oil turns little light in colour and thickness, it is ready. switch off the flame and let the temperature of oil come little down.
add cumin seeds and let them crackle.
add green chilli and give a stir.
add onion & saute it until turns golden brown.
add tomatoes and mix.
add salt, red chilli powder and turmeric powder. mix
cover the kadai with a lid and let tomatoes cook for 10 minutes.
after 10 minutes, you will find the oil separating from tomatoes & tomatoes will start leaving the sides.
add mashed eggplants & mix well.
add coriander powder and coriander leaves and finely mix. let them roast in kadai too for 10 minutes on low flame.
your eggplant curry / baingan Ka bhartha is ready. time to make it smoked.
remove the Kadai from gas stove.
place a small bowl in the center of the kadai.
place roaster on gas stove and place a small piece of charcoal on it.
let the charcoal burn properly by turning red hot.
with the help of tong, place this burning charcoal in the bowl.
pour few drops of oil over the burning charcoal.
when the smoke will start emitting, immediately cover the kadai with a lid and led smoke confined within for 1 to 2 minutes.
lift the lid and removed bowl from kadai.
your smoked eggplant curry is ready. enjoy with rice or chapati.