Baingan Kaa Bhartaa (Eggplant
2 medium sized large eggplants, washed
3 tbsp. canola oil
1 large red onion, finely chopped
1 large ripe tomato, very finely chopped
1 inch fresh ginger, chopped very finely
3 cloves garlic, ground into a paste
juice of half a lemon
2 tbsp. fresh cilantro leaves, chopped
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1 tsp. grated coconut (do not use sweetened coconut
1/2 tsp. garam masala salt to taste
On a medium to high flame roast the eggplants one
by one. Turn often to ensure even browning. Keep burning
until evenly charred all over.
Set aside for a couple of minutes and then hold under
cold running water. This helps loosen the charred
skin. Remove it and discard it. Make sure all the
skin is removed. Set aside.
Mash the pulp nicely with a potato masher.
In a Kadai, heat the oil. When hot add ginger and
garlic and cook until the garlic is cooked but not
burnt. Add onions, stir fry till and nice light golden
color. Add the coconut and cook for a brief minute.
Now add the tomatoes, all dry masalas (spices), and
simmer till oil separates.
Add the eggplant pulp, lemon juice, and one tablespoon
of chopped cilantro and salt. Saute until the oil
Garnish with remaining cilantro, serve hot.