Baingan Ka Bharta
|Brinjal||500 Gram, round in shape|
|Cooking oil||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Green chilies||To Taste|
|Turmeric powder||1 Pinch|
|Coriander powder||2 Gram, a little less than 1/2 teaspoon|
Wash the brinjal.
Pat dry and put it directly onto the fire.
For this step, it is best if you have a brinjal with a stem, so make sure of that when you're buying it.
If you have two smaller brinjals, balance them over the fire, one against the other so a little patch of each gets roasted.
After 5 minutes or so, change the position till the skin of the brinjal is charred all over.
It will flake off easily if you just touch it.
With a knife, remove the skin and hold the brinjal under running water to remove any clinging, charred bits.
Holding the brinjal by the stem, mash the pulp off with the fork.
Keep it aside for the moment.In the pan or karhm, put in the oil.
As soon as it heats up, drop in the cumin.
Allow it to turn a few shades darker.
Add the onion.
Fry it till it is soft.
Add the ginger, garlic and green chillies.
Fry another 2 minutes.
Add the tomato.
Fry till the fat separates.
Add the salt, turmeric and coriander powder.
Fry another minute.
Tip in the well-mashed brinjal.
Stir to mix all the ingredients of the pan well.
Cover the pan and keep on a gentle fire for 15 minutes.
If the fat has come out at the sides by this time, stir, cook another few minutes and take off the fire.
Mix in the fresh coriander before pouring out into a serving bowl.
Make small slits in the brinjal and slip in sliced bits of garlic, before roasting it.
Add 2 tablespoons curds along with the brinjal.