Baingan Bartha

  • 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
  • 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.

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