Baingan Bharta

Instructions

1. 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. 2

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

3. 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. 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. 5

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

6. 6

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

7. 7

   Add chopped green chilies and sauté for a minute.

8. 8

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

9. 9

   Stir in the red chili powder.

10. 10

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

11. 11

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

12. 12

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