1 medium-size eggplant
1/2 onion chopped
1/2 tomato chopped
1 tsp cumin seed
Pinch of asafoetida
2 chopped green chili
1 tsp ginger garlic paste
1/2 tbsp turmeric
1/2 tbsp chili powder
1/2 tbsp coriander powder
1/2 tbsp garam masala
Chopped cilantro (optional)
Mustard oil or any oil of your choice
Salt to taste
Directions:
Take the eggplant and rub it with oil and poke holes with a fork. Then grill the eggplant till fully cooked. Then peel the skin off the eggplant and take the cooked portion and roughly chop it. Then heat a pan with oil. When the oil gets heated add cumin seed and pinch of asafoetida. Then add chopped onions and green chili. When the onions become translucent add ginger garlic paste. Cook till the raw smell from the ginger garlic is gone. Then add turmeric, chili and coriander powder. Cook the masala for few mins and then add tomatoes. Let it all cook on slow flame. When the tomatoes are cooked and oil is separated add cooked eggplant, garam masala, and salt. Cook it for another 5 mins and garnish it with cilantro. Your Baingan bharta is ready to be served with roti or rice.
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