Ingredients

• 2 - brinjals
• 2 - onions, finely chopped
• 1 - tomato, finely chopped
• 1 tsp - garlic, grated
• 1 tsp - ginger, grated
• 2 - dried red chillies, crushed
• 1 tsp - cumin seeds
• 1 tsp - red chilli powder
• 1 tsp - dhania powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - cinnamon and clove powder
• 1/2 tsp - Punjabi garam masala powder
• Salt - to taste
• 2 tsp - lemon juice
• 2 tsp - ghee
• 2 tbsp - oil

How to Make Easy Baingan Bartha

• Hold the brinjals over fire to burn the skin. (Or run a few drops of oil and microwave in a loose-lid bowl for 3 minutes).
• When the skin blackens, hold it under running water (skin will not blacken if micro waved. So peel).
• Gently scrub off the skin. Mash the brinjals to a puree.
• Heat oil in a heavy kadai.
• Add ginger, garlic and stir fry for a minute.
• Add onions and all dry masalas except, red chilli powder. Stir for a minute more.
• Add tomatoes, brinjals, salt, lemon juice and stir.
• Simmer for five minutes. Transfer to a serving bowl.
• Just before serving, heat ghee in a small pan.
• Hold pan over bowl, add chilli powder, and pour immediately over the bhartha.
• Do not let the chilli powder to burn.
• Garnish with chopped coriander.
• Serve hot with tandoori roti or paratha.