Ingredients

• 2 large 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 - coriander (dhania) powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - cinnamon-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 Quick Baingan Bartha

• Roast the brinjals over fire, to burn skin. (Or rub with a few drops of oil and microwave for 3 minutes).
• When skin blisters, hold under running water. (Skin will not blister when microwaved, so peel.)
• Gently scrub off skin. Mash brinjals to a puree.
• Heat oil in a heavy kadai. Add ginger-garlic and stir-fry for a minute.
• Add onions, all the dry masalas, except red chilli powder, stir for a minute. Add tomatoes, brinjal, salt, lemon juice and stir.
• Simmer for five minutes. Remove from heat.
• Just before serving, heat ghee in a small pan.
• Hold pan over the bowl with the bhartha, add chilli powder, and pour immediately.
• Do not allow the chilli powder to burn.
• Garnish with chopped coriander.
• Serve hot with tandoori roti, paratha, etc.