Baigan Bharta

Ahh! The quintessential soul-food... Baigan Bharta.
Be it a hot summer afternoon or a cold winter night, this roasted side dish of brinjal is the perfect accompaniment to any rice/ roti meal.

Prick, roast, peel. Onions, mustard oil, salt and green chilly. Mash together and its raw yet yummy version is ready. Else, work up the onions, salt and green chilly in hot mustard oil in a pan. Cook the roasted brinjal in this spice mix. 
Either ways, baigan bharta turns out tasty with an added roasted flavor. 

INGREDIENTS

• 1 Large Eggplant/ Brinjal/ Baigan
• 1 Medium Onion, sliced
• 1 Medium Tomato, sliced
• 1 Tspn Garlic, chopped
• 1 Dry Red Chilli
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Green Chilli, Chopped finely
• A pinch of Hing/ Asafoetida
• 1 Tspn Turmeric Powder
• Salt, as per taste
• 1 Sprig Coriander Leaves

 METHOD

• Roast the brinjal on an open flame. Turn it every 2-3 minutes. Roast till the brinjal is tender. Can be checked with the help of a knife. Let it cool.
• Peel off the charred skin from the roasted brinjal. Cut off the stalk too. Mash the tender brinjal and keep aside.
• In a pan, heat oil. Add the red chilly, mustard seeds and cumin seeds. When they crackle add the hing, chopped onion, garlic and green chilly. Add salt. Fry till onion becomes translucent.
• Add tomatoes and turmeric powder. Saute till tomato is cooked and pulpy.
• Add the previously roasted and mashed brinjal. Mix well. Cook for another 5-6 minutes.
• Baigan bharta is all-ready to be devoured.
• Garnish with a couple of coriander leaves.