Baingan Bartha

Ingredients

• 2 brinjals large, seedless, healthy
• 2 onions finely chopped
• 1 tomato finely chopped
• 1 tsp. garlic grated
• 1 tsp. ginger grated
• 2 tsp. lemon juice
• 2 tsp. ghee
• 2 tbsp. oil
• 2 red chillies dried crushed
  1 tsp. cumin seeds
  1 tsp. red chilli powder
  1 tsp. dhania powder
  1/2 tsp. turmeric powder
  1/2 tsp. cinnamon-clove powder (refer)
  1/2 tsp. punjabi garam masala powder (refer)
  Salt to taste

Method

1. Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
2. When skin blackens, hold under running water. Skin will not blacken if microwaved.
3. Therefore peel.
4. Gently scrub off skin. Mash brinjals to a puree. Heat oil in a heavy kadai. Add ginger garlic and stir fry for a minute.
5. Add onions, all dry masalas, except red chilli powder, stir for a minute more.
6. Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving bowl.
7. Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
8. Do not allow the chilli powder to burn. Garnish with chopped coriander.