Baingan Ka Bharta:

The recipe is one of the most cooked recipes in our cooking sessions. One of the most picked up vegetables from the market is Aubergine / Eggplant or as I always knew it Brinjal. Baingan ka Bhurta as we call it in India, has as many versions as there are regions.  But the basic technique is more or less same.  I always feel this has some connection to the Middle Asian   Baba Ganoush .  Persian food and Central Asian food has a lot of influence on the cuisine of India, though it is not the exact recipes yet you will see distinct similarities in many dishes.

The first and foremost requirement is Char grilled whole Aubergine. I do it straight up the gas, if you do it in the oven it will take ages, but will happen ultimately. Though, I have my suspects that it will go little dry

So first lets gather its Ingredients:

• 1 Large Baingan (Aubergine / Eggplant)  
• 1 medium Onion finely diced
• 1 medium sized tomato finely chopped
• 1 medium hot green chilli–finely chopped (optional)
• 4 cloves of Garlic (finely chopped)
• a small piece of fresh ginger (finely chopped)

Spice Mix :

¼ tsp turmeric

½ tsp red chilli powder

1 tsp green coriander powder

¼ tsp cumin seeds

Salt

1 tbsp mustard oil or any favorite vegetable oil

Char Grilling the Eggplant

The best way to char-grill Eggplant is direct flame . Put it on a direct flame for a couple of minutes to char the surface.  This takes a few minutes on each side. Keep rotating the eggplant for an even charred surface.  Once completely done, rest the eggplant till it cools down (it helps the skin to come off easily), peal the skin and mash the aubergine.

Alternatively, this can be done on a hot barbecue.  I don’t grease the eggplant with a little bit of oil, but that is an optional method to grease the outer surface.  This will keep the skin moist. 

Instructions for Masala Base:

• Heat Oil in a heavy pan or Kadhai  
• Add cumin seeds
• Add chopped onions, ginger-garlic-green chillies 
• Saute for a while till everything is light golden brown
• Add chopped Tomatoes
• Now add all dry spice powder mix
• Saute till soft and till the masala start leaving fat.
• Then add the mashed eggplant, Sprinkle some water. If you have some fresh or frozen peas, just throw some into the pan.
• Cover and let it  cook for around 5 minutes on a low heat.  Occasionally uncover to check and stir.  

Garnish the dish with chopped green coriander

Serve with Hot Daal-Chawaal or just have some simple parantha with it.  

Enjoy your meal!