Baingan ka bhartha

Ingredients

1 big eggplant (brinjal)
5-6 onions finally chopped
7-8 green chillies
2 tablespoon fine cut ginger
5-6 tomatoes finally chopped
1/2 teaspoon red chilli powder
2 teaspoon coriander powder
salt to taste
1 tablespoon oil
1 teaspoon jeera

Green coriander to garnish
1 tsp garam masal and a pinch of heeng

Method:

If you have an oven, preheat the oven to 375 degrees. Grease the brinjal with some oil and wrap in the baking sheet and put in the oven. Keep checking it by pressing it with some stick. If you have a gas burner, put the brinjal directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.

Allow the brinjal to cool a little. Peel the outer skin and mash it well

Put some oil in a pan. When hot put heeng and Jeera (cumin seeds) into it. After 5 seconds put the finely chopped onion into it. When the onions are light golden brown, add the finely cut green chillies and ginger into it. Fry it for two to three minutes. Then add chopped tomatos and stir until the masala leaves oil Add all the masalas and add the brinjal to it. Stir it well and crush the brinjal as much as possible. Let it heat until the brinjal mixes well into this onion and tomato paste. Garnish with coriander leaves and serve hot with parathas or rotis.