Baingan Bharta

BAINGAN (EGGPLANT) BHARTHA

Ingredients

4 Large Eggplants

8 Cloves of Garlic

1 Tbsp. Ghee (clarified butter)

1/2 tsp Cumin seeds

1 large Onion

1 cup Coriander leaves -chopped

1/2 in. piece of Ginger-chopped

4 sliced Green chilies

1 tsp chili powder

1/2 tsp Turmeric powder

3 Tomatoes - chopped

1 Tbsp Oil (to brush eggplant)

1. Brush Eggplants with ghee (clarified butter)

2. Place it under a broiler or directly on a gas flame and roast, turning at regular intervals, until the skin becomes black.

3. Remove and allow to cool, peel the blackened skin and mash the flesh.

4. Heat ghee in a wok, add cumin seeds and stir over medium heat until they crackle.

5. Add onions, and sauté until transparent.

6. Then add ginger and green chilies, sauté for a few seconds, add eggplant, chili powder and turmeric powder and stir-fry until the ghee floats on top.

7. Add tomatoes and salt, and stir-fry until the ghee floats on top.

8. Remove and adjust the seasoning.

9.Remove to a serving dish, garnish with coriander leaves and serve.