Eggplant and Potato Bharta

Eggplant is such a versatile vegetable. In this recipe, the process of first roasting and then cooking on the stovetop gives it a unique texture and flavour.

Ingredients:

• 1 medium eggplant

• 1/4 cup vegetable oil

• 1 medium onion, chopped

• 1 green chili, chopped

• 1 tsp cumin seeds

• 4 garlic cloves, minced

• 1 1/2 tsp cumin powder

• 1 1/2 tsp coriander powder

• 1 tsp garam masala

• 1/4 tsp turmeric powder

• 1 tsp cayenne

• 1/2 tsp salt

• 2 medium tomatoes, chopped

• 2 small potatoes, chopped into 2/3-inch cubes

• 1/3 cup water

• Fresh cilantro to garnish

Method:

1. Preheat the oven to broiling, 425˚F.

2. Peel the eggplant, cut lengthwise and then into small cubes.

3. Lightly salt and toss eggplant in vegetable oil until just coated.

4. Spread evenly on a parchment-lined baking sheet. Roast for 15-20 minutes. Let it get a little charred.

5. Heat oil in heavy bottom pan on medium heat.

6. Add onions and sauté until light golden brown.

7. Add green chili and sauté for 1-2 minutes.

8. Add cumin seeds and garlic and sauté for about 15 seconds.

9. Add powdered spices and sauté for just a few seconds. Don't let the spices burn.

10. Add tomatoes and let them cook down for a few minutes.

11. Add eggplant and potatoes. Add the water and mix well.

12. Lower the heat, cover the pot with the lid and cook until potatoes are tender, about 15 minutes.

13. Garnish with fresh cilantro