Baingan Bharta (Roasted mashed spiced Eggplant)

Instructions

1. 1

   Roast the eggplant on a medium flame gas burner for 15-20 minutes, moving it every 4-5 minutes. It should start becoming charred and mushy and look like the picture above. I dont roast the eggplant completely like my mom does, because then the gas burner becomes very messy. The eggplant starts to drip once the skin gets charred and open. I usually put a foil and some water in the burner base to help with the cleaning later. The burner top though, you cant save:). I just char the skin to get the roasted taste in the eggplant.

2. 2

   Let the eggplant cool and then remove the as much skin as possible.

3. 3

   Mash the eggplant.

4. 4

   In a large pan, heat the oil.

5. 5

   Add in the mustard seeds and wait till they sputter.

6. 6

   Add in the turmeric, and coriander powder and mix well.

7. 7

   Add in the chopped ginger, garlic and Serrano pepper and mix well. Let cook on medium flame for 5 minutes

8. 8

   Add in the chopped onions and cook them till soft(5-7 minutes)

9. 9

   Add in the chopped tomato and the mashed eggplant and mix well.

10. 10

    Add in salt and cook covered on medium-low flame.

11. 11

    Stir every 5 minutes.

12. 12

    In about 10-15 minutes the mixture will start to dry up a bit.

13. 13

    Some people like the bharta more wet than others.. I like mine quite dry so I cook it for 10-15 minutes on low heat till it is dry and a nice earthy brown color.

14. 14

    Garnish with cilantro leaves and serve hot with chapatis, or Naan or any Indian Bread!