Baingan Bharta

Ingredients

• 1 Large Eggplant (Brinjal / Baingan)
• 1 Medium Tomato, finely chopped
• 1 tbsp ginger paste
• 1 tsp garlic paste, optional
• 1 medium onion, finely chopped, optional
• 1/4 cup fresh yogurt
• 1 small simla mirch(optional)
• 1 Teaspoon Green Chili, finely chopped
• 2 Tablespoon Cilantro (Coriander Leaves), chopped. I also add handful Dhaniya while cooking and leave little amount to garnish on top
• 1 Teaspoon Cumin Seeds (Jeera)
• 1 Teaspoon Red Chili Powder
• 1/2 Teaspoon Turmeric Powder
• 2 Teaspoon Coriander-Cumin Powder
• 1/4 Teaspoon Garam Masala
• 1 Tablebspoon Oil or Ghee
• 1 Teaspoon Sugar (Optional)
• Salt to Taste
• To Garnish:
• 2 Tablespoon Cilantro (Coriander Leaves), finely chopped
• During winter season, I grow green onion, garlic and fenugreek leaves in my backyard and I add those in my baingan bharta for more flavor.

Instructions

• 1.Grease the eggplant with a little oil, wrap it in aluminium foil and cook over an open flame till it is soft. or Bake uncovered in oven.
• 2.Cool, unwrap aluminium foil and peel the skin. Add yogurt and mash pulp and keep aside.
• 3.Heat a non stick pan over medium heat, add oil or ghee.
• 4.Add cumin seeds wait until seeds crackle add turmeric powder, ginger garlic pastes, coriander-cumin powder, red chili powder chopped green chili and fry for a few seconds.
• 5.Add onion and cook till transparent. Add chopped tomato, chopped cilantro, and cook until oil separates.
• 6.Add mashed eggplant mixture, garam masala, sugar(optional) and salt and mix well.
• 7.Garnish with chopped cilantro and serve hot.

Notes