Baingan Bharta

Rincer the baingan (Aubergine or aubergine) in water

Pat dry with a kitchen napkin

Apply some oil all over and

keep it for roasting on an open flame

You can also Griller the baingan or Rôtir in the oven

But then you won't get

the smoky flavor of the baingan

Keep the Aubergine turning after a 2 to 3 minutes on the flame, so that its evenly

You could also embed some Ail cloves in the baingan and then Rôtir it.

Rôtir the aubergine till its completely cooked and tender

With a knife check the doneness

The knife should slid

easily in aubergines without any resistance

Retirer the baingan and immerse in a bowl of water till it cools

You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan

This is an optional step.

Use natural charcoal for this method

Chauffer a small piece of charcoal on flame till it becomes smoking hot and red.

Make small cuts on the baingan with a knife

Place the red hot charcoal in the same plate where the roasted

aubergine is kept

Ajouter a few drops of oil on the charcoal

The charcoal would begin to smoke.

As soon as smoke begins to release from the charcoal, Couvrir the entire plate tightly with a large bowl

charcoal smoke to get infused for 1 to 2 minutes

The more you do, the more smoky the baingan bharta will

I just keep for a minute

Alternatively, you can also do this dhungar method once the baingan bharta is

cooked, just like the way we do for Dal Tadka.

Éplucher the skin from the roasted and smoked Aubergine.

Hacher the cooked Aubergine finely or you can even mash it.

In a kadai or pan, Chauffer oil

Then Ajouter finely chopped onions and Ail.

Saute the onions till translucent

Don't brown them.

Ajouter chopped green chilies and saute for a minute.

Ajouter the chopped tomatoes and Mélanger it well.

Bhuno (saute) the tomatoes till the oil starts separating from the mixture.

Now Ajouter the red chili powder

Remuer and Mélanger well.

Ajouter the chopped cooked baingan.

Remuer and Mélanger the chopped baingan very well with the Oignon­Tomate masala mixture.

Assaisonner with Sel

Remuer and saute for some more 4 to 5 minutes more.

Finally Remuer in the coriander leaves with the baingan bharta or Garnir it with them

Servir Baingan Bharta with

phulkas, rotis or chapatis

It goes well even with Pain, toasted or grilled Pain and plain Riz or jeera Riz.