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Title: Baingan Bharta (Eggplant Curry)
Categories: Indian
Yield: 2 Servings

1 lg Eggplant; (should be big and
-fat)
2 md Tomatoes; finely chopped
-with juice
1 md Onion; finely chopped
3 cl Garlic; minced
1 Green chili; chopped
3 tb Oil
1 pn Asafoetida (Hing)
1/2 ts Cumin seeds
1 ts Coriander powder
1/2 ts Turmeric
1/2 ts Red chili powder
1/4 ts Garam masala
1 pn Salt; to taste
1 pn Sugar; to taste
1/2 ts Lemon juice
2 tb Cilantro; chopped; to
-garnish

If you are using an oven, preheat the oven to 400 degrees F and bake
the eggplant in it for about 25-30 minutes, turning the sides every
fifteen minutes to ensure even grilling. Use a cookie sheet or an
oven-safe bowl so the eggplant juices do not drip and spoil your oven
as it cooks. Let it cool for 10 minutes, then peel off the skin and
chop the eggplant in small pieces. Take a potato masher and mash the
cooked eggplant and keep aside.

Heat the oil in a wide saucepan on medium high and add the cumin
seeds and asafoetida. Now stir fry the garlic and onions until
translucent and fragrant. Add the chopped green chili, the tomatoes,
salt, and all the remaining spices, and saute until the oil starts
separating from the pan.

Add the mashed eggplant and let it cook on medium heat, stirring
occasionally until everything blends well together, about 10 minutes.
Check for salt and lemon and season according to your taste. Right
before serving, add some chopped cilantro, give a final stir and
serve hot with rotis or rice.

Recipe FROM: <http://www.funandfoodcafe.com/2012/01/
baingan-bharta-eggplant-curry.html>

Recipe by Mansi Desai

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