Baingan Bartha

Ingredients


2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil

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


Method

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 stir fry for a minute.
Add onions, all dry masalas, except red chilli powder, stir 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.