Baingan Bharta

9:12 PM Chandra Karthikeyan 0 Comments

Ingredients:

• Large eggplant - 1
• Finely chopped onions - 1/2 cup
• Ginger-garlic paste - 1 tsp
• Finely chopped tomatoes - 1/2 cup
• Red chilli powder- 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Ghee - 1 tsp
• Cumin seeds - 1 tsp
• Salt as required
• Coriander leaves for garnishing

Method:

• Grease eggplant/brinjal and make slits all around it. Cook it over open flame until it becomes black and soft. The eggplant skin starts peeling when it is nicely done. This takes around 15 minutes.

• Let the brinjal cool down, peel the skin and mash it completely.
• Heat ghee in a pan, add cumin seeds and onion, saute it for 2 minutes, add ginger-garlic paste and tomatoes, saute till tomatoes juices out. 
• Add red chilli powder, turmeric powder, coriander powder and salt, give a nice stir. Cook for 2 minutes. Mix the mashed brinjal and cook on medium flame for 3 minutes until everything mix well.
• Finally garnish with coriander leaves.
• Serve hot with roti.