Baingan Bharta

Vegetarian · India classic.

Ingredients

• 1 large Aubergine
• ½ cup Onion
• 1 cup Tomatoes
• 6 cloves Garlic
• 1 Green Chilli
• ¼ teaspoon Red Chilli Powder
• 1.5 tablespoon Oil
• 1 tablespoon chopped Coriander Leaves
• as required Salt

Method

1. Continue cooking — Rinse the baingan (eggplant or aubergine) in water.
2. Continue cooking — Pat dry with a kitchen napkin. Apply some oil all over and
3. Grill — keep it for roasting on an open flame. You can also grill the baingan or roast in the oven.
4. Continue cooking — But then you won't get the smoky flavor of the baingan.
5. Continue cooking — Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked.
6. Continue cooking — You could also embed some garlic cloves in the baingan and then roast it.
7. Continue cooking — Roast the aubergine till its completely cooked and tender.
8. Continue cooking — With a knife check the doneness. The knife should slid
9. Continue cooking — easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.
10. Continue cooking — You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan.
11. Continue cooking — This is an optional step. Use natural charcoal for this method.
12. Heat the pan — Heat a small piece of charcoal on flame till it becomes smoking hot and red.

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