Baingan Bharta

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1. Rinse the baingan (eggplant) in water. Pat dry, apply oil all over, and roast on an open flame (or grill/oven) until evenly cooked, turning every 2-3 minutes.

2. Roast until completely tender (a knife should slide in easily). Remove and immerse in a bowl of water to cool down.

3. Optional Dhungar Technique: Heat a small piece of natural charcoal until red hot. Make cuts on the baingan and place the hot charcoal in the same plate.

4. Add a few drops of oil to the charcoal. As it starts smoking, cover the plate tightly with a bowl for 1 to 2 minutes to infuse flavor.

5. Peel the skin from the roasted and smoked eggplant. Chop finely or mash it.

6. In a kadai or pan, heat oil. Add finely chopped onions and garlic; sauté until onions are translucent but not brown.

7. Add chopped green chilies and sauté for a minute.

8. Add chopped tomatoes and sauté until the oil starts separating from the mixture.

9. Stir in the red chili powder.

10. Add the mashed eggplant and mix thoroughly with the onion-tomato masala.

11. Season with salt and sauté for another 4 to 5 minutes.

12. Stir in or garnish with coriander leaves. Serve with phulkas, rotis, or chapatis.

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