Baigan Ka Bharta

Ingredients:

2 medium Baigan (eggplant)

½ cup boiled or fried green peas (optional)

2 thinly chopped onions
1 tsp finely cut ginger

1 thinly chopped tomato

1 thinly chopped green chilli

½ tsp Red chilli powder

½ tsp Garam Masala Powder

¼ tsp Turmeric Powder
1 pinch Asafetida (hing)

3 tbsp Vegetable oil

Salt to taste

For garnishing
 

Coarsely chopped green coriander leaves

Direction:

• Lubricate the Egg Plant (Baigan) with some oil, stab two, three holes so it doesn't burst and broil it in the oven. You can also roast it on a gas burner over medium heat. Keep checking it till the outer skin burn a little so the eggplant has a smoky flavor.
• If you are using gas burner turn the eggplant upside down, until fully roasted.
• Once done, allow the eggplant to cool a little and hold it under cold running water. Peel off the blackened skin of eggplant.
• While the skin is removed, squash the eggplant well so that it has an even consistency.
• Heat oil in a wok. Put Asafoetida (hing), cumin seeds (Jeera), ginger in it.
• When the cumin seeds begin to turn darker and give off aroma, add green chilies, chopped onion and stir fry over medium heat until light golden brown.
• Then add tomatoes and stir until this mixture is pulpy and detach from the oil.
• Add turmeric powder, red chilli powder, garam masala and salt. Stir well and cook until tender.
• Add green peas and mashed baigan (eggplant) to it. Crush the eggplant as much as possible. Stir it for 6 to 8 until the egg plant is well blended into the onion and tomato paste mixture.
• The more you cook it, the more enhanced the flavor becomes.
• Garnish it with green coriander leaves and serve hot.