Baingan da Bhurtha

Ingredients

• - 2 :Brinjals (large, seedless, healthy)
• - 3/4 cup: Onions (finely chopped)
• - 1/2 cup: Tomato (finely chopped)
• - 1 tsp: Garlic (grated)
• - 1 tsp: Ginger (grated)
• - 2 : Red chillies (dried crushed)
• - 1 tsp: Cumin seeds
• - 1 tsp: Red chilli powder
• - 1 tsp: Dhania powder
• - 1/2 tsp: Turmeric powder
• - 1/2 tsp: Cinnamon-clove powder
• - 1/2 tsp:Punjabi garam masala powder
• - Salt to taste
• - 2 tsp: Lemon juice
• - 2 tsp: Ghee
• - 2 tsp: Oil

Method

• - Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
• - When skin blackens, hold under running water.
• - Skin will not blacken if microwaved. Therefore peel.
• - Gently scrub off skin. Mash brinjals to a puree.
• - Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
• - Add onions, all dry masalas, except red chilli powder, stirfry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
• - Simmer for five minutes. Take in serving bowl.
• - Just before serving, heat ghee in a small pan.
• - Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
• - Do not allow the chilli powder to burn.
• - Garnish with chopped coriander.
• - Serve hot with tandoori roti, paratha, etc.