Baingan Bharta/Roasted Mashed Eggplant

Ingredients

• 1 unit Eggplant (Also known as aubergine or brinjal)
• 1 unit Tomatoes
• 2 unit Green chillies
• 1 tbsp Ginger garlic paste
• 0.5 tsp Red chilli powder
• 0.25 tsp Mustard seeds
• 0.25 tsp Cumin seeds
• 0.5 tsp Coriander powder
• 0.5 tsp Turmeric
• 0.25 tsp Salt
• 3 tbsp Oil
• 1 pinch Asafetida (Also known as hing)

Instructions

1. 1Take a large eggplant and roast it over direct flame, turning occasionally, until the skin is charred and the flesh is soft. Once roasted, mash the eggplant using a masher or process it in a grinder until smooth.
2. 2Heat 3 tablespoons of oil in a pan over medium heat. Add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of mustard seeds, and a pinch of asafetida. Cook until the seeds begin to pop and the asafetida is fragrant. Add the ginger garlic paste and green chillies, cooking for 2 minutes. Stir in the chopped onion and cook for 2-3 minutes until softened. Add the chopped tomato and cook for another 2-3 minutes.
3. 3Add 1/4 teaspoon of red chilli powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of turmeric to the pan. Cook the mixture on low heat for 4-5 minutes, stirring occasionally to prevent sticking.
4. 4Add the mashed eggplant to the pan along with 1/4 teaspoon of salt. Mix thoroughly to combine all ingredients. Cook for 5-6 minutes, allowing the flavors to meld together.
5. 5Once the bharta is cooked, remove it from the heat. Serve hot with roti or Indian bread.