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1
Cut the eggplants in half.
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2
Mince the onion, garlic, and ginger.
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3
You can also mince them separately in a food processor.
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4
Dice the tomatoes.
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5
Again, you can just use a food processor if you want to make this easier.
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6
Cut the bell pepper into bite sized pieces.
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7
Normally, I would recommend using boiled potatoes; we just didn't have any at the time.
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8
Put the eggplants into a deep container, and either microwave for about 10 minutes, or toast evenly in an oven toaster.
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9
Once they're done, peel the skin.
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10
Peel the skin using a fork or spoon, and set aside the fleshy part.
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11
Be careful since it's hot.
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12
In a frying pan with oil, stir-fry the bell pepper for about a minute (and set aside).
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13
Heat oil in the same frying pan, and saute the cumin seeds.
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14
There will be some popping sounds.
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15
Thoroughly saute the minced ginger and garlic with oil.
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16
Add onion, and continue sauteing until translucent.
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17
It usually takes about 5 minutes.
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18
Add all the spices and mix well.
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19
Add tomatoes, and saute until it becomes paste-like and some oil comes out.
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20
This extra step is crucial in making Indian curry.
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21
Add the peeled eggplants into the paste from Step 10 and stir.
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22
Mix the eggplants well by mashing with a spatula.
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23
It'll look like this.
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24
At this point, add salt and pepper to taste.
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25
Add bell pepper from Step 3 and garam masala and mix well.
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26
It's done!
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27
Serve together with naan and rice.
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28
This dish is called Baingan Bharta in Hindi.
