Baingan Bharta

Ingredients

 1 big Brinjal
 4-5 tblsp oil
 1/2 tblsp Cumin seeds
 1 big onion chopped
 2 inch Ginger finely chopped
 2 chopped Green chillies
 1/2 tblsp Red chilli powder
 2 garlic
 Salt to taste
 1 large chopped Tomatoes

Method

Wash, pat dry and prick eggplants.Insert two garlic into the brinjal. Roast them over open flame until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely. 

Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Serve hot with phulkas.