Baigan Ka Bharta| CHOKHA|

Baigan Ka Bhartaa 

Fixings 

• 1 substantial estimated (750 grams) brinjal (baingan/eggplant) 
• 1/2 tsp oil for lubing 
• 1 tbsp ghee 
• 1 tsp cumin seeds (jeera) 
• 1/2 container cut onions 
• 1/2 tsp ground ginger (adrak) 
• 1 tsp ground garlic (lehsun) 
• 1 tsp finely cleaved green chillies 
• 1/2 container finely hacked tomatoes 
• 1/2 tsp turmeric powder (haldi) 
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder 
• 1/2 tsp garam masala 
• salt to taste 
• 2 tbsp cleaved coriander (dhania) for the trimming

Technique 

1.Grease the brinjal with oil and meal it over an open fire till it is cooked. 

2.Cool and peel the skin. Squash the mash completely and keep aside. 

3.Heat the ghee in a container and include the cumin seeds. 

4. When they pop include the onions and sauté till they turn brilliant darker. 

5.Add the ginger, garlic and green chillies and sauté for a couple of more seconds. 

6. Include the tomatoes, turmeric powder, coriander-cumin seeds powder and cook till the blend leaves oil. 

7.Add the squashed brinjal, punjabi garam masala and salt, blend well and cook for 3-4 minutes. 

8.Serve hot decorated with coriander.