 coming to you with a video, this time we are going to be making a really delicious egg plant dish, it is called Bangan Kabirtha, basically for that you need 2 medium size egg plants, preferably get the ones that are still green, that way they are going to be tender, need one red onion, you can also use the other white or yellow onion, but I prefer to use red that way it actually gives a little bit more character, you also need 4 small almost plum tomatoes or almost extra ripened tomatoes, the first thing you have to do is you have to take the egg plant, wash them off and make 2 slits on the bottom of each and then we are going to be putting that into the oven, the reason why we do that is that it does get baked properly and while you can say yes it is like 2 giant egg plants, most of it is water that one is going to be going away and we want to roast it either on the coals, if you have a barbecue pit you can, if you have an oven you can, if you have a gas range you can, we want to do that till the time the skin becomes a little bit charred and the egg plant basically loses or becomes more fluffy, I will show you how it looks like, so let us get started, I have taken the egg plant and I am going to make 2 slits right down the middle or one down the middle, one over here that way any excess juice will come out, one here, one here and this is going to be going in this way or and we are going to be putting it almost in the middle of the oven and we are also going to be lining the bottom of the oven either with the aluminum foil or with the tray to catch any excess drippings that it might have and what I have done is I have taken heavy duty aluminum foil, you can also take regular duty, this is what I had shiny side up and you take the aluminum foil, just fold it once, make it the size of the cutting board and then you fold it twice, once that is done just crimp it down with your hands, go to the other side do the same thing and all you want is a quarter of an inch high surface and when you get to the edge like this just take this and just mold it in that way it actually becomes like a tray, the reason why I do this is that way I don't have to clean up the mess and I don't have to dirty a cooking sheet or a baking tray, I can just throw this away preferably toss it in the recycle bin that way you're minimizing your impact on the environment, so fold this, fold this and again as you can see just make it into a U shape so go right here, go right here, fold it like this, fold it like this and then push it out, once that's done flatten it up and again the shiny shining side is going to be up that way it radiates more heat down, just put it in the oven and let's put the eggplants in, alright the eggplants are in and I'm going to be roasting them at 465 for about 40 minutes and halfway through we're going to be rotating it that way both the sides get the roast, alright while that is going we're going to be getting the other ingredients ready, we're going to be slicing the onions and we're going to be slicing the tomatoes along with other ingredients and unlike my previous videos we are not going to be dicing them but we're going to be slicing them long ways and this is what I mean by slicing the onions that we are not dicing them all we're doing is going and following the lines and we're giving them about a centimeter worth of cut and we're going to be leaving it like this it actually gives an extra texture to your dish and it makes it extra caramelized in my opinion that's why I'm using red onions versus white onions because they have a little bit more sweetness to it and they bring out the extra flavor and also extra color to it, alright in addition to the onions I've also chopped about a teaspoon of ginger about a teaspoon of green chilies, tight green chilies and about a tablespoon of garlic basically you want to keep the same proportions for the green chilies and the ginger and slightly higher proportion of the garlic because garlic again has more water it is going to shrink and it's going to give that extra little kick to it our ingredients are ready now we're going to be tossing them into a wok with oil alright so in a wok we're going to be tossing in two or three small bay leaves make sure the oil is hot along with that we're going to be tossing in a little bit of cumin about a half a teaspoon of cumin and about a half a teaspoon of mustard seeds as soon as you start hearing that popping sound this is when we're going to be tossing in the onions, onions go in we mix it up and it looks like a lot of onions but it's not they are going to reduce in size they are going to be little shrinking down to quarter of the size they have right now because onions have mostly water just keep on stirring it you want to make sure all the spices are mixed the cumin the mustard seeds the bay leaves they have a chance to assimilate once this happens just break them apart and cover them so they can start cooking faster and you want to cook them on the high heat and this has been about two minutes now give them a stir that way they are getting quick evenly and as you can see it has already started to drop in volume let them go a little more at this point you can cover them up or if you want you can leave them open that with a moisture has a chance to escape and in the meantime while this is going we will get the tomatoes sliced long ways similar to the onions onions have started to caramelize now we're going to be taking two dried red peppers and tossing them in cutting them up and at this point we're also going to be adding our ginger and also our green peppers once that goes in cut the heat down to as low as you can and start cooking them because we don't want the red peppers to burn the heat from the onions itself are going to cook the remaining items while this is going and regarding the tomatoes that we were cutting we took the tomato cut into half we were left with two halves of the tomato once that happened we took the tomato and cut it long ways into strips and then started to cut them so they are about this long and that's the end result that's how you want to cut the tomatoes for this dish as soon as your ginger has started to change color and you can smell it that's when you need to put in the garlic and once you put in the garlic again mix it up that way it does get a chance to cook and it takes the raw liver out of it all right halfway through the cooking process as you can see the eggplant have got plum we're going to be rotating it again and we're going to be getting that cooked you don't want to forget about these while you're doing the other prep also now my garlic has become soft it has released its aroma once that happens this is when we're going to be adding in the dry spices at this point make sure the heat is as low and the dry spices we're going to be adding is a mature powder I will leave that in the description red chili powder garam masala salt healthy which is turmeric cumin powder all of that goes in as far as measurements put it to taste I mean if you're able to handle the heat kick it up a notch if you can't bring it down low depending on how you like your food mix that up once you mix that up we want to give that a little bit of a chance to get roasted in the oils and as soon as they start bubbling as soon as it starts bubbling this is when we're going to be adding about a half a cup or a cup of green peas mix it up once you mix that up now is the time you're going to be adding in and I cannot emphasize this enough please do not add any water to it it might look it burnt no it's not those spices have coated all the onions and we want the water or the moisture from the tomatoes to see out that is going to give the gravy effect if you add any water at all it's going to be excessive and remember we are also putting in eggplants they also have water so mix that up put the heat down to low as low as it can go and cover it up and let it start cooking very slowly all right both the eggplants are done as you can see they have become pretty sensitive or they have deflated quite a bit now we're going to be taking them off and peeling them off I cannot emphasize this enough please be extra careful when you do this because these are going to be boiling hot you don't want to burn yourself get a pair of tongs with gloves whatever you do just be careful and peel them off and to peel them off all you need is you need to cut the top off with the tongs again hold down the skin and just scrape the part that's in the middle we are not going to be using the skin all we're going to be doing is using this pulp of the eggplant got that out and as you can see it's a clean extraction yeah sometimes if you're roasting it on a fire pit you might have to run it under a cold tap to get the burnt part out but this is out and as you can see from that whole eggplant only this much came out which is nothing that's why we use two of them another pro-trip do one eggplant at the time that way the other one is going to be in the oven is going to be staying hot and again similar to before cut the top off take the knife run it down the middle it's going to be like running a knife through butter or a hot knife through butter take your tongs lift up the skin and start removing the inner parts of it there you go it literally will just fall right off and you can take this skin and toss it in the compost it will decompose it's good for the environment rather than tossing it in a landfill just put it in a compost bin and you can use that so now that is done I'm going to do the other side all right the other side is done now all you have to do is take a knife and cut it into three pieces and again the cutting part is going to be extremely easy be extremely careful of your hands are delicate or sensitive you don't want to burn yourself and as you can see all this liquid has come out and that is the one that's going to be going in our mixture so cut that off cut into three equal pieces that with the strands are a little bit more universal and use young eggplant don't use the big ones because the big ones tend to have more seeds you don't want seeds in your mouth if you have a little bit of a seed pod you can take that off I prefer it that way honestly so it's up to you and if you have any extra skin don't worry it's edible but take it out and now back to the mixture as you can see it has released a lot of water and we have added the eggplant to it and we are folding it in over itself the reason why we are doing that is that way any extra flavor or any extra bits that are delicious on the bottom will get mixed up and yeah the water seems to be a lot right now but no it's not just stir it up put it back on high heat for about two minutes and keep on stirring it up and rotating it in between and the water is going to evaporate absolute worst case scenario of the water quantity is too high you can just add in a little bit of potato starch or diluted cornstarch that's going to thicken the entire thing and one pro tip check the salt and spices right now the flavor is good perfect leave it alone if it's not add it to your flavor profile add it to your liking and as you can see on the bottom it's hot that's this is going to cause the water to evaporate it's scraped on the sides and let's cover it up and also if you like it to be a little bit more dhaba style if you want to call it that or if you want the char flavor that is missing because you're cooking it in the oven all you have to do is take a liquid smoke put it at about a spoon towards the end make sure to check the ingredients the ingredients as this is water hickory smoke that is it it's all vegan it's all vegetarian just shake it up some of them can be strong some of them cannot be too strong so according to your favorite profile just add a little bit of it if you like add a little bit more if you are into that smoky flavor once that is done mix it up and if you only had smell a YouTube it will be it smells delicious just cut the heat off as you can see it has started to evaporate cut the heat off and oh my god it smells amazing you can serve it with a paratha preferably or a chapati or a puri do not serve it with rice as a main dish because yeah no not gonna work all right we're gonna let it cool once it's done cooling we're gonna be garnishing it with a little bit of coriander and we're gonna be serving it with some paratha as always people like comment subscribe and I will see you guys and girls on the next one later people bye