Baingan Bharta

   Long weekends are always fun to have. But the after holidays blues are hard.I feel lazy to do anything around & just love to stuck myself on a sofa with a good drama. This long weekend is no different from the other, we went to beach, watched an idiotic movie "the World's End" & did a little shopping of grocery & other stuff. So now it's time for me to get back to reality & start working on the blogging marathon again. Wishing myself a good luck with that & I'm here sharing a regional dish for Maharashtra, Bengal, Orissa & Bihar. (Acc. to wikipedia) This dish has a smoky flavor to it becoz of grilling it on a stove top & that makes this dish more delectable. 

Yields : 2 Servings

Ingredients

1 Large eggplant/brinjal

½ Cup chopped onions

1 Cup chopped tomatoes

1 Tsp. ginger garlic paste

1 Tsp. garam masala

1 Tsp. paprika

½ Tsp. turmeric

1 Tsp. mustard

1 Tsp. jeera

1 Tbsp. Olive oil

1 Tbsp. Cilantro for garnish

Salt

- Place eggplant on your stove top & cook it in medium heat. Rotate the eggplant on the burner to cook it on all sides. You can see the brinjal getting softer on all sides & that is when you switch off heat.
- Allow it to cool for at-least 15mins on your counter top. Then peel the outer burnt skin & keep the pulp aside. Mash the brinjal without any lumps.

- Heat pan with oil & to that add mustard & jeera. Once the mustard starts jumping add the onion to pan.

- Sauté them for few minutes. To that add ginger garlic paste & fry for few seconds.

- Add tomatoes to pan along with turmeric, garam masala powder, and paprika & salt.

- Close it with a lid allowing tomatoes to cook & once they are done add the mashed eggplant to pan. Mix well & cook on low heat for 5mins.

- Switch off heat & garnish it with cilantro.

Serve it with roti , naan & chapati.