Baingan Bharta Recipe

• Roast: Slit 1 large eggplant, check inside, oil lightly. Roast on open flame, turning till fully soft. Cool briefly in water, peel, mash; discard excess seeds/juices.
• Masala: Heat 2 tbsp mustard oil. Sauté ½ cup onion + 1 tsp chopped garlic till translucent. Add ½ tsp green chili + 1 cup tomatoes; cook till pulpy and oil separates. Add ¼ tsp red chili powder.
• Combine: Add mashed eggplant + salt. Sauté 4–5 min on low, stirring. Finish with 1–2 tbsp chopped coriander.
• Optional smoke: Brief dhungar with hot charcoal + a few oil drops, cover 1–1.5 min.
• Serve: With roti/paratha/phulka or dal-rice.

Source: - vegrecipesofindia.com