Eggplant/ aubergine/ Baingan - 3
Onion - 1 medium (chopped)
Tomato - 1 large ( chopped)
Mustard seeds - 1 tsp
cumin seeds - 1 tsp
Tamarind pulp - 1 tsp
Dried red chilies - 2-3
Ginger - 1 inch piece
Green chilly - 2(chopped)
Red chilly powder - 1 tsp ( adjust according to spice )
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Oil - 2 tblsp
Hing /asafoetida - 1 pinch
Salt - to taste
Coriander leaves - to garnish
1. Wash and clean the eggplant and prick all over using a fork.
2. Roast the eggplants directly over a flame or on a grill till the skin becomes light brown (approx. for 5 minutes). This gives it a smoky flavor.
3. Heat a oil in a wok and add cumin seed allow to crackle
4. Add the finely chopped onions. green chilly, ginger and fry well until the raw smell is gone.
5. Add the chopped tomatoes and mix well.
6. Add the red chilly powder, turmeric powder and coriander powder and mix well.
7. Add tamarind pulp diluted in water and salt and mix well.
8. Add the smoked eggplant and give it a good stir. You either use the eggplant as such or peel the skin and mash it. I prefer using the whole smoked eggplant.
9. Heat oil in a pan and add mustard seeds, hing and dried red chilies. Allow the mustard seeds to crackle and pour over the eggplant bhartha.
10. Garnish with chopped coriander leaves and serve hot.