Baingan Bharta

Method

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   Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and

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   keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get

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   the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly

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   cooked. You could also embed some garlic cloves in the baingan and then roast it.

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   2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid

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   easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools

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   down.

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   3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.

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   Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.

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    4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted

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    aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.

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    5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the

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    charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will

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    become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is

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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.