I learned how to make this dish from YouTube, it’s an Indian vegetarian dish. It’s super HOT, my husband and I like it so much, especially with roti ( Indian flatbread) or tortilla to go with it, I like to toast the roti/tortilla and dip it in this eggplant dish..so good! This is also a great side dish for grilled/barbecued meats.
..it’s so easy to make, really easy! 🙂
..just put everything in a pressure cooker…I peeled the eggplant here but you can just leave it on like it said in the recipe
after about 5 minutes of high-pressure cooking..
Stir vigorously with a wooden spoon or a potato masher. I know it doesn’t look very appetizing because it’s mushy, but appearances can be deceiving you know. .
Drizzle a little EVOO before serving..If you like hot and spicy food, you really should try this..
HOT & SPICY EGGPLANT DISH
Ingredients:
4 slim eggplants
5 tomatoes
4 green chillies
4-5 driedred hot chilli peppers
2 onion
1/4 teaspoon tamarind paste
1/4 tsp cumin seeds ( I used powder)
1 teaspoon salt
1/4 teaspoon turmeric powder
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/2 cup water
extra virgin olive oil ( EVOO) for drizzling
Directions:
Put all the ingredients in a pressure cooker plus half a cup of water. Turn on heat, as soon as the pressure is built, put on simmer; and cook for about 5 minutes then release the pressure.
Remove cover/lid and turn the heat up high again, and with a wooden spoon stir the eggplant until most of the water has evaporated. It will begin to turn mushy but that’s how it supposed to be.. Transfer to a serving dish and drizzle with a little EVOO.
Serve with roti for a hot and spicy snack or I like to pair this with grilled meat..so yummy for snacking
♥ Thanks for your time…have a nice day!! 🙂 ♥
Spicy Hot Eggplant Dish (Baigan Ka Bhart)
Ingredients
- 4 SLIM EGGPLANTS
- 5 TOMATOES
- 4 GREEN CHILLIES
- 4-5 DRIEDRED HOT CHILLI PEPPERS
- 2 ONION
- 1/4 TEASPOON TAMARIND PASTE
- 1/4 TSP CUMIN SEEDS I USED POWDER
- 1 TEASPOON SALT
- 1/4 TEASPOON TURMERIC POWDER
- 1/4 TEASPOON GINGER POWDER
- 1/4 TEASPOON GARLIC POWDER
- 1/2 CUP WATER
- EXTRA VIRGIN OLIVE OIL EVOO FOR DRIZZLING
Instructions
- PUT ALL THE INGREDIENTS IN A PRESSURE COOKER PLUS HALF A CUP OF WATER. TURN ON HEAT, AS SOON AS THE PRESSURE IS BUILT, PUT ON SIMMER; AND COOK FOR ABOUT 5 MINUTES THEN RELEASE THE PRESSURE.
- REMOVE COVER/LID AND TURN THE HEAT UP HIGH AGAIN, AND WITH A WOODEN SPOON STIR THE EGGPLANT UNTIL MOST OF THE WATER HAS EVAPORATED. IT WILL BEGIN TO TURN MUSHY BUT THAT’S HOW IT SUPPOSED TO BE.. TRANSFER TO A SERVING DISH AND DRIZZLE WITH A LITTLE EVOO.
- SERVE WITH ROTI FOR A HOT AND SPICY SNACK OR I LIKE TO PAIR THIS WITH GRILLED MEAT..SO YUMMY FOR SNACKING
