Baingan Bharta

Ingredients

• 2 whole Eggplant (large)
• 1 medium, finely chopped Onion
• 2 medium, finely chopped Tomatoes
• 4 cloves, minced Garlic
• 1 tbsp, grated Ginger
• 1 chopped Green chili(optional)
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 3 tbsp Cooking oil
• 1 tsp Salt
• 2 tbsp, chopped Fresh cilantro(optional)

Instructions

1. 1

   Prick the eggplants all over with a fork. Roast them directly over a gas flame or in the oven at 240°C (465°F) for 25-30 minutes, turning occasionally, until the skin is charred and the flesh is soft.

2. 2

   Let the eggplants cool slightly, then peel off the skin and mash the flesh with a fork. Set aside.

3. 3

   Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add onions and sauté for 5-6 minutes until golden brown.

4. 4

   Add garlic, ginger, and green chili; sauté for 2 minutes until fragrant.

5. 5

   Add tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook for 8-10 minutes until the tomatoes break down and the oil separates.

6. 6

   Stir in the mashed eggplant and cook for 8-10 minutes, mashing and stirring occasionally, until well combined and heated through.

7. 7

   Sprinkle garam masala, stir, and simmer 2 more minutes. Garnish with cilantro and serve hot with roti or rice.