Baingan Ka Bharta

Ingredients

• Salt (to taste)
• Oil (2 tablespoons)
• Lemon juice (1 tablespoon)
• Fresh coriander leaves (2 tablespoons, chopped)
• Garam masala (1/2 teaspoon)
• Red chili powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin seeds (1 teaspoon)
• Ginger (1-inch piece, grated)
• Garlic (3 cloves, minced)
• Green chili (1, finely chopped)
• Tomato (2 medium, finely chopped)
• Onion (1 medium, finely chopped)
• Eggplant (1 large)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make small slits in the eggplant and roast it in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
3. Remove the eggplant from the oven and let it cool. Peel off the charred skin and mash the flesh using a fork or a masher.
4. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until they turn golden brown.
6. Add minced garlic, grated ginger, and green chili. Sauté for a minute.
7. Add chopped tomatoes and cook until they become soft and mushy.
8. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
9. Add the mashed eggplant and mix everything together. Cook for 5-7 minutes, stirring occasionally.
10. Add garam masala and fresh coriander leaves. Mix well.
11. Turn off the heat and drizzle lemon juice over the bharta. Mix well.
12. Serve hot with roti or rice.