Baingan ka Bharta is a classic traditional Punjabi dish, This is another recipe I learnt from my ami, I can never get to the level of her cooking skills and taste. Again every one has their own way of making it so here's how I make it.......
½ kg baingan (egg plant)
1 large onion thinly sliced
3-4 medium-large tomatoes finely chopped
2 green chilies
1tbs garlic paste (around 4-5 cloves of garlic)
½ tsp turmeric powder
1tsp red chili powder (if it’s too hot then half the amount)
1tsp salt (salt and red chili is as per your taste)
1 tsp cumin seeds
1/4 cup oil
Chopped green coriander leaves for garnishing
Roast the egg plants one by one (if you have 2-3 burners put them all on heat at once) on a gas burner over medium heat. Frequently turn the eggplants upside down, until fully roasted. Fill a deep large bowl with cold water, Once the egg plants are done take them off the burner in to the bowl (this way they cool down quickly). Or you can hold it under cold running water. Cool it and peel off the blackened skin. Mash the flesh.
Heat the oil in a pan, add zeera once it starts to crackle add the onions. Fry for a while till the onion turns transparent and then add the garlic paste, Sauté for a second and add the tomatoes. Add chili powder, salt, and haldi. Mix well and cover for 5-10 minutes ( keep the flame medium) let the moisture dry up. Take the lid of and fry the masala till it’s nicely mashed. Once the masala is done add the mashed eggplants and whole green chilies, mix well and cover it for another 10 minutes and let it cook on low flame. Remember to stir it once in 10 minutes so the flavors are mixed up nicely (you can even fry it again after 10 mins, achi terha bhon lein) after 10 minutes turn off the flame. Its done serve hot garnished with chopped coriander leaves.