Ingredients

• 2 brinjals large, seedless, healthy
• 2 onions, finely chopped
• 1 tomato, finely chopped
• 1 tsp - garlic, grated
• 1 tsp - ginger, grated
• 2 red chillies, dried crushed
• 1 tsp - cumin seeds
• 1 tsp - red chilli powder
• 1 tsp - dhania powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - cinnamon-clove powder (refer)
• 1/2 tsp - punjabi garam masala powder (refer)
• salt to taste
• 2 tsp - lemon juice
• 2 tsp - ghee
• 2 tbsp - oil

How to Make Baingan Da Bhurtha

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