1/4 cup - packed Mint or coriander leaves, thinly shredded
1/2 - medium onion, finely minced
1 tsp - roasted cumin powder (optional)
1/4 tsp - Red Chilli powder (optional because there's already some heat from the green chillies)
Salt to taste
How to Make
Place eggplant in an oiled, oven-safe pan, cut side down, and roast in an oven at 400 degrees F for 25-30 minutes (you can roast this directly on the open flame of the gas stove or use a toaster oven which is perfect for this).
If a knife pierced through the centre slides in easily, it is thoroughly cooked and ready. Half-cooked eggplant will be bitter and tough, so don't take shortcuts here.
Scoop the flesh of the roasted eggplant into a bowl. It will be golden brown and really tender.
Mash with a fork until you don't have any large lumps.
Add the remaining ingredients and mix thoroughly.
This is perfect with any spicy dal-rice combination or with biryani. You can also just scoop it up with a chapatti.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.