Baingan bharta

Traditionally in India, they roast eggplant using charcoal or wood for cooking. The roasted eggplant gives nice flavor for the dish. It can be cooked on the top of cooking range too.

This gravy should be cooked in medium flame till the oil separates from the dish.

Ingredients:

• Large eggplant - 2(4.5 cups)
• Medium onion - 2(finely chopped)
• Tomatoes - 1.5 cup
• Ginger - 1 tsp(grated)
• Garlic -3 (crushed)
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Garam masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

For tempering:

• Oil - 3 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp

To garnish:

• Cilantro chopped - 1 tsp
• Green chilly - 1(finely chopped)

Method:

Wash and dry the eggplant and pierce here and there with the help of fork to avoid bursting. Bake or roast the eggplant in oven for 400 deg F for 10 minutes or till it is cooked. Cool them and remove the skin. Mash the eggplants and keep aside.

Heat the oil in a heavy bottomed saucepan. Add mustard seeds,cumin seeds and fry them until they crackle.

Add garlic, onion  and ginger and fry gently on medium heat until they are brown. Stir the mashed eggplant and cook further for 2 minutes.

Then add coriander, red chilly,turmeric,salt,garam masala and tomatoes and cook until all the water has been absorbed. Sprinkle over the garnish before serving.

Serve hot with roti, rice and dal.