Baingan Ka Bartha

Baigan ka Bartha is a mashed spicy north Indian dish made by slow roasting of Eggplant over hot fire. It is equally cherished by all.

Ingredients (Serving 4)

• Egg Plant/Brinjal/Baingan 500 gms
• Oil 3 tbsp
• Cumin Seed 1 tsp
• Fenugreek Seed ½ tsp
• Finely Chopped Onions 3 Medium Sized
• Ginger 1 Inch
• Tomato Puree 1 tbsp or Fresh Tomatoes 3 Finely Chopped
• Green Chilies 2
• Salt 1 tsp
• Red Chili Pwdr ½ tsp
• Turmeric Pwdr 1 tsp
• Coriander Pwdr 1 tsp
• Garam Masala ½ tsp
• Coriander Leaves ½ Cup
• Lemon Juice or Mango Pwdr( Optional )

Method:

1. Wash and dry the Egg Plant.
2. Pierce the Egg Plant with a knife.
3. Apply Oil all over the Brinjal/Egg Plant.
4. Roast the Baingan/Egg Plant in an oven or over the gas stove flame.(In oven it will take about 20 min and over gas stove flame it will take you about 5 to 7 min to roast the Egg Plant.)
5. After this keep the Egg Plant/Baingan immersed in water for about 5 min to cool down.
6. Then remove the skin and mash the Baingan.
7. Meanwhile take a frying pan and add oil into it.
8. When the oil smokes out and gets hot enough add the Cumin seeds along with Fenugreek seeds in it. 
9. As the seeds start crackling add chopped onions and green chilies. 
10. Saute the onions till they start becoming transparent and then add Ginger to it.
11. Now start adding Salt, Red Chili Powder, Turmeric Powder, Coriander Powder along with Tomato Puree. 
12. Keep on cooking for another 5 min and the recipe is ready to serve

Serving Tips:

• Sprinkle with Coriander Leaves, Mango Pwdr and Garam Masala
•  Serve hot with Indian Bread (Roti)or Paratha.

Variations :

• Instead of Tomato Puree you can also add fresh Tomatoes after sauteing the onions.