{Garden To Plate Series} Baingan bharta

Eggplant/brinjal is my least favorite vegetable, bitter gourd is a close second. Baingan bharta is the only way I would eat eggplant since it’s all mashed up but hey, I eat it that’s what matters right.  We have been harvesting eggplants every other day and once I have enough I make this dish. We usually have it with roti/phulka. This is how I make. You will need Eggplants- 4 ( I use the japanese eggplants, if you are using the regular ones use 1, or if smaller ones use ) Onion- 1 big( chopped) Tomato- 4-5(chopped) Green Chili- 4(finely chopped) Ginger garlic paste- 3/4 tsp Turmeric powder- 1/2 tsp Red Chili Powder- 1/2 tsp Garam masala/ Kitchen king- 1/2 tsp Cilantro for garnishing Salt to taste METHOD

1. Pre-heat the oven to 350F and place the eggplants in a baking sheet. Spray some oil over it and bake for 15-20 mins.
2. In a pot, add some oil and cumin seeds. Add green chili,onion and saute until onion turns translucent.
3. Add ginger garlic paste and saute for a min.
4. Add in tomatoes and add all the masala powders and mix well.
5. Cook until tomato is well cooked. Meanwhile, peel the skin of eggplant and mash well.
6. Add the mashed eggplant and salt to the tomato mixture and mix well.
7. Garnish with cilantro leaves and serve with roti/rice. Enjoy!