Dhaba Style Baingan Ka Bharta

Ingredients

• 2 pieces Large Eggplant (Baingan)
• 3 tablespoons Mustard Oil
• 1 teaspoon Cumin Seeds
• 2 medium Onions, finely chopped
• 1.5 tablespoons Ginger-Garlic Paste
• 3 pieces Green Chillies, slit
• 3 medium Tomatoes, chopped
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 0.25 cup Fresh Coriander Leaves
• 1 teaspoon Salt

Instructions

1. 1

   Wash and pat dry the eggplants, then brush them with a little oil and make small slits to insert garlic cloves if desired.

2. 2

   Roast the eggplants over an open flame, turning frequently until the skin is charred and the flesh is completely soft.

3. 3

   Let the roasted eggplants cool, then peel off the charred skin and mash the pulp thoroughly with a fork.

4. 4

   Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then add cumin seeds and let them splutter.

5. 5

   Add chopped onions and sauté until they turn golden brown, then stir in the ginger-garlic paste and green chillies.

6. 6

   Add the tomatoes, salt, turmeric, and red chili powder; cook until the oil starts to separate from the masala.

7. 7

   Incorporate the mashed eggplant into the pan, mixing well with the spices, and cook on medium heat for 10 minutes.

8. 8

   Finish by sprinkling garam masala and fresh coriander, then serve hot with tandoori roti or paratha.