Baingan Bharta

Ingredients

• 1 large Large Eggplant (Bhartiya Baingan)
• 2 tablespoons Vegetable Oil
• 1 teaspoon Cumin Seeds
• 2 medium Onion
• 1 tablespoon Ginger-Garlic Paste
• 2 pieces Green Chilies
• 2 medium Tomatoes
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 0.25 cup Fresh Cilantro(optional)

Instructions

1. 1

   Wash the eggplant and pat it dry. Prick it with a fork and rub a little oil on the skin.

2. 2

   Roast the eggplant over an open gas flame, turning frequently with tongs until the skin is charred and the inside is soft.

3. 3

   Once roasted, place the eggplant in a bowl and cover it for 5 minutes to let it steam, making the skin easier to peel.

4. 4

   Peel off the charred skin, remove the stem, and mash the pulp thoroughly with a fork or masher.

5. 5

   Heat oil in a pan. Add cumin seeds and let them sizzle.

6. 6

   Add finely chopped onions and sauté until translucent and light brown.

7. 7

   Stir in the ginger-garlic paste and chopped green chilies, cooking for 1 minute.

8. 8

   Add chopped tomatoes and cook until they become soft and mushy.

9. 9

   Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook until the oil starts to separate from the masala.

10. 10

    Add the mashed eggplant pulp to the pan. Mix thoroughly and cook for 5-7 minutes on medium-low heat.

11. 11

    Garnish with fresh chopped cilantro and serve hot with roti or naan.