Baingan Bharta

Preparation time : 1 hour

Cooking time         : 30 mins

Serves                        : 3

Ingredients:

• Eggplant                       - 1 big
• Onion                            - 1 medium sized, chopped(around 1/2 cup)
• Tomato                          - 2 medium sized, chopped(around 2/3 cup)
• Green chilli                   - 2-3, chopped
• Coriander chopped      - 2 Tbsp
• Ginger paste                 - 1/2 tsp   
• Garlic paste                  - 1/2 tsp
• Coriander powder       - 1/2 tsp
• Turmeric powder        - 1/3 tsp
• Red chilli powder        - 1/2 tsp
• Cumin powder             - 1/2 tsp
• Whole Cumin               - 1/2 tsp
• Whole Red Chilli         - 2
• Salt                                 - As per taste
• Oil                                  - 1 Tbsp

Method:

1. Wash the eggplant and dry it using kitchen towel. Prick with a sharp knife and make few incisions. Apply 1/2 tsp oil on it. 

2. Grill or bake the eggplant. In an authentic way it would be put in burning charcoal and cooked. You can also do it in a gas stove burner. In my case I baked it in oven at 400F for an hour. I forgot to broil it but I think broiling for few minutes would give the smoky texture and flavor.

3. Once eggplant cools down, peel the skin off. Chop it into small pieces.

4. Heat the remaining oil in a pan. Temper with whole cumin and red chilli.
5. Saute for 10 seconds in medium heat and then add the chopped onions and green chilli. Cook till onions turn translucent.
6. Add the chopped tomato. Cook till tomato turns mushy and is cooked.

7. Add coriander, turmeric, red chilli and cumin powder. Add ginger and garlic paste. Mix well and saute till masala is cooked and starts releasing oil.
8. Add the eggplant pieces. Add salt. Give it a good stir. Cook for another 10 minutes until everything blends well.
9. Add chopped green coriander and mix well.

10. Serve hot baingan bharta with roti or plain paratha.