Baingan Bharta-A North Indian speciality of roasted brinjals, skinned & made into simple curry

Ingredients

• 2 Eggplants/Aubergines/Brinjals

• 1 cup Onions, chopped

• 1 cup Tomato, chopped

• 1 tablespoon Ginger, chopped finely

• 4 cloves Garlic, chopped finely

• 2 Green chilies, finely chopped

• 1 teaspoon Red chili powder

• 1 teaspoon Cumin seeds

• 1/2 teaspoon Mustard seeds

• 1 teaspoon Garam masala powder

• 1/2 teaspoon Kasuri methi (optional)

• Handful coriander leaves

• To taste Salt

• 3 tablespoons Oil

Method: Rub oil over the surface of the eggplant and prick all over using a fork. Roast the eggplant by holding it over direct flame. Move it every now and then so that the entire surface of the eggplant get exposed to the flame. Do this till the skin is charred and starts peeling off and the eggplant shrinks. It should take around 20 minutes. While the eggplant cools, prepare the masala. Heat oil in a pan and splutter mustard seeds and cumin seeds. Saute onions till translucent. Fry ginger, garlic and green chilies till aromatic. Over low heat, mix in chili powder and saute for a minute. Add tomatoes. Fry till tomato is mushy and oil separates. Meanwhile, remove charred skin of eggplant and mash the flesh Toss into pan and mix together. Season, add kasuri methi and cook for about 5 minutes. Sprinkle over garam masala and coriander leaves.

Happy Cooking!

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