Baingan Bharta
While there are different versions of cooking roasted Eggplant, this particular mashed eggplant is very much north Indian. I use the least spices so that the roasted smoky flavour of the eggplant is still intact. The recipe below is how I make it. Ingredients: 1 large Eggplant 1 medium Onion - chopped 1 medium Tomato - chopped 1 tbsp Cumin seeds 1 tablespoon of Coriander stem finely chopped 1 Green Chili - chopped 1/2 tsp Turmeric powder Salt to taste Method: Make multiple slits on the eggplant and roast it over direct flame, continuously turning over with a tong. Roast is evenly on all sides, It might take up to 10 to 15 minutes. The eggplant will release some water and the burner might turn a little messy, but bear with it. It is worth the trouble. If the eggplant is not roasted well you can still make the Bharta but it will not be as flavourful. Keep the roasted eggplant aside. In a frying pan heat a tablespoon vegetable oil. Add the Cumin seeds when the oil is hot. Saute the C...
