Baingan Bharta

Method

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   Rinse the baingan (eggplant or aubergine) in water.

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   Pat dry with a kitchen napkin.

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   Apply some oil all over and

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   keep it for roasting on an open flame.

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   You can also grill the baingan or roast in the oven.

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   But then you won't get

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   the smoky flavor of the baingan.

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   Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly

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   cooked.

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    You could also embed some garlic cloves in the baingan and then roast it.

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    Roast the aubergine till its completely cooked and tender.

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    With a knife check the doneness.

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    The knife should slid

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    easily in aubergines without any resistance.

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    Remove the baingan and immerse in a bowl of water till it cools

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    down.

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    You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan.

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    This is an optional step.

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    Use natural charcoal for this method.

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    Heat a small piece of charcoal on flame till it becomes smoking hot and red.

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    Make small cuts on the baingan with a knife.

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    Place the red hot charcoal in the same plate where the roasted

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    aubergine is kept.

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    Add a few drops of oil on the charcoal.

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    The charcoal would begin to smoke.

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    As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl.

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    Allow the

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    charcoal smoke to get infused for 1 to 2 minutes.

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    The more you do, the more smoky the baingan bharta will

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    become.

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    I just keep for a minute.

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    Alternatively, you can also do this dhungar method once the baingan bharta is

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    cooked, just like the way we do for Dal Tadka.

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    Peel the skin from the roasted and smoked eggplant.

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    Chop the cooked eggplant finely or you can even mash it.

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    In a kadai or pan, heat oil.

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    Then add finely chopped onions and garlic.

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    Saute the onions till translucent.

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    Don't brown them.

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    Add chopped green chilies and saute for a minute.

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    Add the chopped tomatoes and mix it well.

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    Bhuno (saute) the tomatoes till the oil starts separating from the mixture.

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    Now add the red chili powder.

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    Stir and mix well.

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    Add the chopped cooked baingan.

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    Stir and mix the chopped baingan very well with the onion­tomato masala mixture.

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    Season with salt.

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    Stir and saute for some more 4 to 5 minutes more.

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    Finally stir in the coriander leaves with the baingan bharta or garnish it with them.

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    Serve Baingan Bharta with

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    phulkas, rotis or chapatis.

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    It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

Source: original recipe