Baingan Bharta

This is very most awaited dish for me... As fresh baingan are available only in winter season... taste of fresh baingan is AMAZING...

Ingredients

Brinjals - 1 kilogram
Oil - 3 tablespoons
Jeera - 1 teaspoon
Onions, chopped - 3 medium
Ginger - 2 inch piece
Green chillies, chopped - 2
Red chilli powder - 2 teaspoons
Salt to taste
Tomatoes, chopped - 4 large
Fresh coriander leaves, chopped - 1 1/2 tablespoons

Method

Wash, pat dry baingan. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and it start to shrink. Let them cool.(If you are in hurry then you can boil the baingan in pressure cooker, but it will taste little different) You can cool them by dipping them in water. Remove skin and mash the pulp completely.

Heat oil in a kadai. Add jeera. Once jeera changes color add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.

Add red chilli powder and mashed roasted baingan. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste.

Garnish with chopped coriander leaves and serve hot.