Baingan Bhaja
(Spiced Eggplant Rounds)
Ingredients
- 1 large round purple eggplant (Begun).
- 1 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp cumin powder, 1 tsp salt, and 1/2 tsp sugar
- 2 tbsp Mustard Oil (for authentic flavor).
Method
- Slice the eggplant into rounds that are roughly 1 cm thick. This thickness allows the radiant heat of the Tawa to soften the core without burning the skin.
- Toss the slices in the spice rub and let them sit for 5 minutes. The salt will release a bit of moisture, creating a natural "paste" that sticks to the eggplant.
- Heat the 10" LH Tawa and add mustard oil. Tilt the Tawa using the long handle to coat the entire surface.
- Place the slices on the Tawa. Because of the 25 cm diameter, you can comfortably fit 5–6 large slices at once.
- Cook on medium heat for 4 minutes per side. The uniform heat distribution ensures that even the slices on the very edge of the Tawa cook as fast as the ones in the center.
- Serve hot as a side dish with Dal and steaming hot Basmati rice.