Nida is my second cousin's wife and we just met for the first time this summer!
Step into the kitchen and join my family as we learn to make this dish together. Fair warning my cousin and brother are chatting up a storm in the background. This is pretty much the perfect night for me.
Nida is originally from Pakistan and is a talented cook and artist (see her work on instagram @nkarts786). This dish is typically made with regular eggplants and Nida usually roasts her whole spices first and then grinds them. In the video we made the Bharta with Japanese eggplant and my ground Indian spices. I hope you enjoy this dish as much as I do!
Grill your whole eggplant on an open flame so skin browns and meat softens. You can also roast the eggplant in an oven at 375 degrees Celsius for approx. 45 minutes or until soft. Place eggplant on a plate and cover with tinfoil (this will steam the eggplants and help make it easier to peel the skin off your eggplant). After you have prepped your other ingredients, eggplant will be ready to peel and then chop the eggplant and mash it with a fork.
Heat a medium size sauté pan on med heat and add
oil/ghee.
Add your onions and cook until transparent (not
browned) (about 10 minutes). Add ginger
and garlic and sauté for 1-2 minutes. Add
tomatoes, spices and chili and cook for 1-2 minutes longer. Add 1/4c water to bring it all together. Stir and cover with a pot lid or tinfoil.
Cook until the masala (ingredients with spices)
leaves the oil on the side of the pan about 5-10 minutes.
Once the masala is ready add your mashed
eggplant, stir. Add garam masala and
cilantro, stir and it is ready to serve.
Serve with roti or basmati rice. Great on it’s own or as a side dish.
Recipe Video
Recipe Note
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