BAINGAN KA BHARTA

This is a traditional Punjabi Menu. There are several versions of 'Baingan ka Bharta' in Indian cooking. But I like the Punjabi essence particularly with this dish.

INGREDIENTS:
1 Eggplant (large one)
1 Cup Finely Chopped Onions
4 Flakes of Garlic (crushed)
2 tbsps Finely Chopped Ginger
1/2 tsp Cumin seeds
2 Tomatoes (finely chopped)
1 tbsp Finely Chopped Green Chillies
1 1/2 tsps Coriander powder
1/2 tsp Red Chilli powder
1 tsp Garam Masala powder
1/4 tsp Asafoetida
1 tbsp Lemon juice
1/2 tsp Dry Mango powder (amchur)
1/2 Cup Frozen Peas (optional)
3 tbsps Mustard Oil (or any other oil)
1 tbsp Butter
2 tbsps Chopped Coriander Leaves
Salt to taste

METHOD:
Grease the eggplant with few drops of oil. Make 3-4 holes on the body of eggplant with a fork.

Set oven at 400 degree F. Place eggplant in the preheated oven. Keep turning periodically till the eggplant seems to 'cave in' on its body. It takes 30-35 minutes approximately to roast fully.

Once it roasted, allow to cool down and peel off the charred skin. Mash the inner flesh of eggplant thoroughly and keep aside.

Heat mustard oil in a frying pan. Add cumin seeds and asafoetida in it. When the seeds crackle, add crushed garlic flakes. Saute for few seconds. Add onions and grated ginger in it. Fry the onions till turn golden brown.

Add tomatoes, green chillies, red chilli powder, coriander powder, dry mango powder and green peas. Fry till spices leave oil.

Now add mashed eggplant and mix well. Fry for 15-20 minutes on medium heat. Stir continuously for blending thoroughly.

Now add garam masala, lemon juice and butter. Remove from heat. Keep stirring for a minute or two.

Garnish with chopped coriander leaves. Serve hot with dal-rice or roti.