BAINGAN (EGG PLANT) BHARTA ~~~ It goes well with chapattis , poori and all parathas.

Ingredients

• Eggplant - 1 kilogram


• Oil- 3 tablespoons


• Cumin seeds- 1 teaspoon


• Onions -chopped3 medium


• Ginger- 2 inch piece


• Green chillies- chopped2


• Red chilli powder- 2 teaspoons


• Salt to taste


• Tomatoes -chopped4 large


• coriander leaves -chopped1 1/2 tablespoons

Instructions:-

1. Wash and dry eggplants. Roast them over open flame or oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool.


2. Cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a pan. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.


3. Add ginger and green chilies and cook for a minute. Add red chili powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously.


4. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates


5. Garnish with chopped coriander leaves and serve hot with chapattis.

ENJOYY!!!!!!!