Baingan Bharta

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1. 1
   Rinse the aubergine and pat dry. Rub lightly with oil and roast over an open flame, turning every 2-3 minutes until completely tender and the skin blackens. You can also grill or oven-roast, though this will reduce the smoky flavor.
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   Check doneness by sliding a knife through the flesh with no resistance. Cool in a bowl of water until handleable.
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   Optional: For extra smoke flavor, heat a piece of natural charcoal until red-hot and smoking. Make small cuts in the cooled aubergine, place the charcoal on the same plate, add a few drops of oil, and cover tightly with a bowl for 1-2 minutes to infuse smoke.
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   Peel away the skin from the roasted aubergine.
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   Chop or mash the cooked aubergine finely.
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   Heat oil in a kadai or pan and add finely chopped onions and garlic.
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   Sauté the onions until translucent, avoiding browning.
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   Add chopped green chillies and sauté for 1 minute.
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   Add chopped tomatoes and mix well.
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    Sauté the tomatoes until oil begins to separate from the mixture.
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    Stir in red chilli powder and mix thoroughly.
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    Add the chopped aubergine and mix well with the onion-tomato base.
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    Season with salt and sauté for 4-5 minutes more.
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    Finish with fresh coriander leaves, stirred through or garnished on top.
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    cooked, just like the way we do for Dal Tadka.
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    6. Peel the skin from the roasted and smoked eggplant.
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    7. Chop the cooked eggplant finely or you can even mash it.
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    8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
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    9. Saute the onions till translucent. Don't brown them.
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    10. Add chopped green chilies and saute for a minute.
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    11. Add the chopped tomatoes and mix it well.
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    12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
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    13. Now add the red chili powder. Stir and mix well.
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    14. Add the chopped cooked baingan.
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    15. Stir and mix the chopped baingan very well with the onion­tomato masala mixture.
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    16. Season with salt. Stir and saute for some more 4 to 5 minutes more.
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    17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with
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    phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.