This is a favorite in my family. Bangan means eggplant in Urdu. It is also called other names such as brinjal. Brinjal is what Indians calls eggplant. The Hindko name is called kalimanger or kali bangan. I do not want to breathe any negativity in my blog but I am ill again with bronchitis and I had to do something that is done with the least amount of effort.
I preheated the oven at 375F or 190C or cook in the instant pot and the like with the air fryer lid attached. Select bake at same oven temperature. If the eggplant is still firm, switch to steam function still pot in pot method for 10 minutes and turn off cooker and let stand for 20 minutes. Add 1 oz of olive oil in a small roasting pan. You can also spray with cooking spray in place of using olive oil. I just used the olive oil because it makes the eggplant taste great.
I washed and placed two large eggplants after removing the tops. I placed the cover over the roasting pan and placed it in the oven to bake between 30 minutes to 1 hour or until the eggplant is soft enough to mash.
When it is soft, take a fork and mash it completely. To the mashed eggplant add 1 pinch each of pink salt, red chili powder and chat masala. Mix and add 1 chopped onion or shallot. You can also use 4 green onions chopped. Add 1 green chili that has been chopped and deseeded, 2 cloves of garlic minced and sprinkle with either 1 pinch of cilantro or mint. Mix in 1 cup of plain desi yogurt.
Enjoy this with any type of roti of choice. What I mean by this is chapati, naan, sheermal or even taftan.
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