Step 1: Prep The Veggies

• Wash the veggies well, pat dry the veggies with a clean kitchen or paper towel. Follow one of the methods discussed below to roast the veggies.

Step 2: Roast The Veggies

Method 1: On Stovetop

• Note: For Roasting veggies in an air fryer or an oven, check out the post earlier.
• You will need Roti Jali, Tongs
• Place a Roti Jali on a stove top. On a medium heat, roast the veggies, until veggies are soft and charred.
• Turn the veggies every few minutes for even roasting.
• Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
• Remove from heat. Let veggies cool down for a few minutes.

Step 3: Make The Baingan Bharta

• Using one of the methods discussed earlier, roast the veggies.
• Once the veggies are cool, peel the skin of the veggies, and discard the seeds. Keep the veggies along with its juices in a bowl. Using a fork or potato masher, mash the eggplant and roughly chop red bell pepper. Keep it aside.
• Heat oil in a pan, add chopped onions. Saute for 3-5 minutes, or until onions are translucent.
• Add chopped garlic, ginger, saute for 30 seconds.
• Add chopped tomato, green chili. Dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, mix well. Cover and cook for 3-5 minutes, or until tomatoes are soft.
• Add roasted, mashed eggplant, chopped red bell pepper, and salt to taste. Mix well.
• Cook the veggies, for 3-5 minutes or until well blended and all the flavors are incorporated well. Turn OFF heat.
• Add some garam masala and, handful of fresh cilantro.
• Enjoy Baingan Bharta with roti, naan, paratha, or my favorite with Jowar roti smeared with a dollop of ghee and a piece of gud ( jaggery ). Don't forget some raita, or yogurt and Green Garlic Chutney to complete the meal.