Spicy Brinjal Tawa Roast
Spicy Brinjal Tawa Roast
Ingredients
For the Brinjal
- 1 large eggplant
For the Masala Paste
- 6 Kashmiri chilies, soaked
- 10 garlic cloves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 2 teaspoons oil
Instructions
- 1
Combine the soaked Kashmiri chilies, garlic cloves, turmeric powder, coriander powder, cumin powder, chili powder, salt, and 2 teaspoons of oil in a mixer jar. Grind all ingredients into a smooth, thick paste.
⏱️ 5 min
- 2
Take the large eggplant and carefully cut deep zigzag slits into its surface. Ensure the slits are deep enough to hold the masala but do not cut all the way through the eggplant.
⏱️ 3 min
- 3
Generously stuff and coat the prepared masala paste into all the slits of the eggplant. Also, spread any remaining masala evenly over the entire outer surface of the eggplant, ensuring it is well coated.
⏱️ 5 min
- 4
Heat a tawa (griddle or flat pan) over low to medium heat. Place the stuffed eggplant onto the tawa. Cook on this low to medium flame, avoiding high heat to prevent burning.
⏱️ 2 min
- 5
As the eggplant cooks, carefully flip it occasionally to ensure even cooking. If any masala comes out during flipping, simply use a spoon or spatula to re-coat it back onto the eggplant.
⏱️ 5 min
- 6
Continue cooking for a total of 10 to 15 minutes, or until the eggplant becomes very soft and fully cooked through. The skin should be slightly charred and the flesh tender.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Brinjal Tawa Roast
For the Brinjal
- 1 large eggplant
For the Masala Paste
- 6 Kashmiri chilies, soaked
- 10 garlic cloves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 2 teaspoons oil
Instructions
- 1
Combine the soaked Kashmiri chilies, garlic cloves, turmeric powder, coriander powder, cumin powder, chili powder, salt, and 2 teaspoons of oil in a mixer jar. Grind all ingredients into a smooth, thick paste.
⏱️ 5 min - 2
Take the large eggplant and carefully cut deep zigzag slits into its surface. Ensure the slits are deep enough to hold the masala but do not cut all the way through the eggplant.
⏱️ 3 min - 3
Generously stuff and coat the prepared masala paste into all the slits of the eggplant. Also, spread any remaining masala evenly over the entire outer surface of the eggplant, ensuring it is well coated.
⏱️ 5 min - 4
Heat a tawa (griddle or flat pan) over low to medium heat. Place the stuffed eggplant onto the tawa. Cook on this low to medium flame, avoiding high heat to prevent burning.
⏱️ 2 min - 5
As the eggplant cooks, carefully flip it occasionally to ensure even cooking. If any masala comes out during flipping, simply use a spoon or spatula to re-coat it back onto the eggplant.
⏱️ 5 min - 6
Continue cooking for a total of 10 to 15 minutes, or until the eggplant becomes very soft and fully cooked through. The skin should be slightly charred and the flesh tender.
⏱️ 8 min