Tava Baingan (Roasted Eggplant) Recipe

Cooking Directions

• STEP 1.Wash and pat dry the eggplants. Make slits on the eggplants without cutting them into halves.
• STEP 2.Heat oil in a tava or skillet over medium heat. Add the eggplants and cook until they turn soft and tender, flipping occasionally.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and saut茅 for a minute.
• STEP 4.Add chopped onions and cook until they turn golden brown. Then, add chopped tomatoes and cook until they become soft.
• STEP 5.Add turmeric, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute.
• STEP 6.Add the roasted eggplants to the pan and gently mix them with the spice mixture. Cook for a few minutes until the flavors blend together.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Choose small to medium-sized eggplants for this recipe as they cook faster and have a better texture.
• Make sure to roast the eggplants until they are completely soft and tender to enhance the flavor and texture of the dish.
• You can adjust the spice levels according to your preference by adding more or less red chili powder.

Storage and Serving

• Tava Baingan is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.