Baingan Bharta

Slit the eggplant (baingan) from each side using a knife (do not cut the eggplant into the pieces), or poke it in several places using a fork, so that the eggplant is completely roasted from the inside.

Apply ghee or oil well on the eggplant and keep it on a direct flame to roast. Roast the eggplant on medium heat from each side. When the eggplant skin turns black and the skin starts separating from the inner layer, turn it to the other side. Turn off the heat when all the sides are black, flaky and the eggplants become soft.

Let the roasted eggplant cool for about 10 minutes at room temperature. Remove burnt skin from roasted eggplant. To remove burnt skin completely, wash the roasted eggplant. Mash clean roasted eggplant using spatula.

Heat 2 teaspoons of ghee in a wok. When the ghee becomes hot, add onion to it and fry it till it becomes light brown while stirring continuously.

Add crushed ginger, garlic and chopped green chiies and mix well. Fry it for a minute and add chopped tomatoes and salt and fry till the tomatoes become soft.

Add turmeric powder, red chilli powder, chaat masala, garam masala, coriander powder, roasted cumin powder and kitchen king masala and mix well. Fry it for a minute and add mashed eggplant to it and fry for about 10 minutes on medium heat while stirring occasionally.

Turn off the heat and transfer the Baingan Bharta to the serving bowl. Garnish it with chopped coriander leaves. Delicious Baingan Bharta is ready. Enjoy Bartha at your lunch.

You can add boiled green peas while preparing the tempering and fry it with onions before adding mashed eggplant to a different taste.