Baigan ka Bharta

A light dish for the brinjal lover,rich in vitamins and minerals

Ingredients

4 large Eggplant (baingan)

1 tsp.each of Garlic and garlic paste

1/2 tsp. Cumin seeds

1 cup of chopped Onions

A handful of chopped Coriander leaves

2 Green chilies,julienned

1 tsp. Chili powder

1/2 tsp. Turmeric powder

1 1/2 cup of chopped Tomatoes

1/2 cup of Oil

Advice

        If you like peas in bharta you can 2 tbsp. Peas.

Serve with

    Hot Chapati

Method

1. Brush Brinjals with oil and roast them. HOW? By placing it on embers of charcoal on tandoor Or by roasting it directly on a gas Burner, keep turning at regular intervals, until the skin becomes black.
2. Remove and transfer to a pan full of water, cool, peel the blackened skin and mash the flesh.
3.Heat oil in a Kadhai, add cumin seeds and stir over medium heat until they crackle. Add onions, and sauté until transparent.
4. Then add ginger- garlic paste and green chilies, sauté for a few seconds, add chopped tomatoes, chili powder and turmeric powder and stir-fry until the oil floats on top.
5. Add baingan ( eggplant)and salt, and stir-fry until the oil floats on top. Remove and adjust the seasoning. Garnish with coriander leaves and serve.