Follow these steps for perfect results
Brinjal (Eggplant)
whole
Curd (Yogurt)
Green Chilli
chopped
Cumin Powder
roasted
Kashmiri Red Chilli Powder
Garam Masala Powder
Onion
sliced
Salt
Ghee
Coriander Leaves
chopped
Roast a whole eggplant over an open gas flame until the skin is charred.
Turn off the flame and remove the charred eggplant onto a plate.
Once the eggplant is cooled, peel away the charred skin.
Mash the smoked eggplant well and put into a pot with a tight lid.
Add curd, sliced onions, chopped green chillies, cumin powder, garam masala powder, red chilli powder, and salt to the pot.
Stir well to combine all the ingredients.
Place a small bowl on top of the eggplant mixture inside the pot.
Heat a piece of coal over a flame until it turns red hot.
Place the hot burning coal in the small bowl.
Drop ghee on the coal; close the lid of the pot quickly once the coal begins to smoke.
Keep the lid closed for 5 minutes to let the flavors of the smoke seep into the eggplant.
After 5 minutes, open the lid and remove the coal bowl.
Garnish with coriander leaves and serve.
Expert advice for the best results
Ensure the eggplant is fully cooked after roasting. The flesh should be soft.
Use a high-quality ghee for the smoking process to get a rich flavor.
Adjust the amount of chilli powder to your spice preference.
Ensure the lid is tightly sealed during the smoking process to trap the smoke effectively.
Everything you need to know before you start
10 minutes
Can be made a day ahead. The smoking enhances flavor over time.
Serve in a bowl, garnished with fresh coriander leaves and a drizzle of ghee.
Serve as a side dish with Indian breads.
Pair with rice dishes.
Serve as an appetizer with crackers or naan.
Complements the smoky flavor without overpowering.
Discover the story behind this recipe
A traditional dish reflecting the Nawabi culinary heritage, emphasizing smoked flavors.
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