Baingan (eggplant) Bharta

Ingredients:

Eggplant, medium - 3

Onion, finely chopped - 1 large

Green chilies, finely chopped - 2

Ginger, finely chopped - 2" piece

Tomatoes, finely chopped - 3 medium (I used half a large can and some juice)

Olive oil - 2 tsp

Cooking oil - 2 tbsp

Garlic - 8-12 cloves

Turmeric powder - 1/2 tsp

Red chili powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala powder - 1 tsp

Amchur (dried mango powder) - 3/4 tsp

Salt - 1 tsp or to taste

Coriander leaves, chopped - 1/2 cup

Method:

Preheat the oven to 200 C (400 F). Make four deep, lengthwise slits in each eggplant and stuff one clove of garlic into each slit to force it open. smear olive oil all over each eggplant. Bake for 45 min to 1 hr. Let it cool. Peel and discard the skin. Mash the eggplant. Set aside.

Heat oil in a wok. Add cumin seeds. When they splutter, add the onions and coat well with oil. Fry until they start turning golden brown, then add chopped green chilies and ginger. Stir for two minutes, then add the tomatoes. Cook covered on a medium-low flame until the tomato pieces soften (about 10 min). Add the dry powders and salt, mix well, and cook until most of the moisture evaporates and the oil separates (about 10 min). Add the eggplant pieces, mix and cook for a few more minutes. Garnish with chopped coriander leaves and serve hot with rice or chapati.

Optionally, before serving, you can mix in some whisked yogurt.

Author: Shrinkingsodacan