Baingan Bharta

Step-by-step instructions

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   Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
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   keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get
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   the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
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   cooked. 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. With a knife check the doneness. The knife should slid
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   easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools
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   You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
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   Use natural charcoal for this method. 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. Place the red hot charcoal in the same plate where the roasted
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    aubergine is kept. Add a few drops of oil on the charcoal. 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. Allow the
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    charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will
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    become. I just keep for a minute. 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. Then add finely chopped onions and garlic.
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    Saute the onions till translucent. 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. 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. 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. Serve Baingan Bharta with
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    phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.