Baigan Bhartha- Eggplant Curry

Baigan Bhartha is one of the most popular eggplant dishes in the Northern regions of India. The traditional way of making this dish is by roasting eggplants in the fire furnances- this way the smoke from the charcoal in the furnance adds a smoky flavor to the eggplants. Today most homes in India are modern and use electric or gas burners. Instead of the traditional method they grill the eggplants on a gas burner. We hadn't tried this recipe until now as we weren't sure if it was safe to grill vegetables directly on a gas flame. The experience was a nice one except for the messy burners from grilling! However, we suggest you grill them in a oven- it is much safer and cleaner this way. This recipe was adapted from Tarla Dalals's recipes.

Preparation time: 5 mins
Cooking time: 30 mins

1 large eggplant
1 large onion, diced finely
1 cup tomatoes, diced
1 tbsp garlic, chopped finely
1 tsp ginger, chopped finely
1 tbsp coriander-cumin powder(dhanajeera)powder
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp cumin seeds
2 fresh green chilies
2 tbsp fresh coriander leaves, finely chopped
2 tbsp ghee(clarified butter)
salt

Brush oil/ghee on all sides of the eggplant. Place it in a baking dish that is sprayed with PAM and grill till the eggplant turns very mushy and black on the outside. Remove from the oven, allow it to cool for sometime. Discard the outer skin. Take a small bowl and mash the eggplant well using your hands. Keep the mashed eggplant aside. Heat oil in a pan. When hot add cumin seeds. When they turn brown add onions and saute till they are transparent. Add the tomatoes,chilies,ginger and garlic. Mix well. Cook till the tomatoes are mushy. Add the powders and mix well till the oil separates at the side of the pan. Add the eggplant and salt. Mix well. Garnish with coriander leaves. Simmer for 2-3 mins. Serve hot with chapatis,naan or white rice.

Enjoy!