BAINGAN-KA-BHARTA(smoky mashed brinjal)

g the long variety of brinjals

Eggplant, aubergine or brinjal -no matter what the name ,people all over the world love it!In each and every part of the world there is a favourite dish with this versatile vegetable be it Caviar d'aubergine (French Provencal Cuisine) or Mutabbal (Lebanese cuisine) or Moussaka (Turkish cuisine) or the Indian baingan-ka-bharta it is in a class of its own!
Today we are making baingan-ka-bharta for several reasons firstly because it a quick and easy dish, it is liked by the entire family and last but not the least it is indeed delicious, the roasting of the brinjals imparts a lovely smoky flavor.

Ingredients-
brinjals- 2 large(choose those with shiny,unblemished,firm skins)
onion- 1 large
tomatoes- 3 large and ripe
ginger paste- 1 tsp.
cumin seeds - 1/2 tsp.
green chillies-2
garam masala(curry powder)-1 tbsp
refined oil- 3 tbsp.
salt to taste
chopped coriander for garnishing.

roasting the brinjal over direct flame

baingan-ka-bharta -ready to serve

Method-

Roasting brinjals-Wash the brinjals and pat dry ,roast them on an open flame as shown in the picture above till completely charred about 10-15 minutes each ,turning it frequently for even roasting, keep aside when done and let cool.

Finely chop the onion and puree tomatoes, heat oil in a heavy-bottomed pan/wok/kadhai and add cumin seeds and the onions ,fry onions till light golden brown, add ginger paste and stir ,cook for a few mins., tip in the tomato puree and the green chillies and cook over low heat stirring frequently till mixture leaves oil and sides of pan as well. Now add the garam masala and cook while stirring frequently over low heat.

Take the completely cooled brinjals and put under running water , peeling off their skin at the same time , transfer to a plate and slice to check for worms, discard any that is infested. add the mashed pulp to the onion-masala and cover and cook over low heat for another 15 mins or till the mixture leaves sides of pan.Garnish with coriander leaves. Serve piping hot with fluffy chapatis or flaky parathas!

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