Recipe 5 - Baingan Bharta

So, this I attempted for the potluck on my birthday. And.. I only started making it. I let the guests take over the cooking part. Me bad host. Nevertheless.. this is what we did. (Well some parts I missed like forgetting to add cumin seeds to tadka till the end, but the intention was to do what is outlined below.)

1. Neatly wash and dry the eggplants that you want to make.
2. Poke holes* using a fork or a skewer if you have one.
3. Pre-heat oven to 350C.
4. Wrap the eggplant in aluminum foil and bake it for ~45min. It needs to be well cooked. Not too soft, but soft enough.
5. While the eggplant is getting roasted, cut your onions and tomatoes and keep them aside.
6. Fry onion in the oil till medium brown. Add cumin seeds and add ginger & garlic.
7. Now, add the cut tomatoes and fry them.
8. On the side, remove the baked eggplant & start peeling the skin. **
9. Once the skin is pealed, mash the eggplant using your hands and add it to the gravy and cook for a few more minutes on low heat.
10. Add salt*** to taste.
11. Garnish with coriander if you please. Ready to eat!!

Comments:
* Poke holes to cook better
** Now, this is a lengthy process, so, make sure you time it properly, or put aside the gravy that you were prearing.
** I read somewher that applying oil on the eggplant before baking will make this step 8 easier.
*** When the quantity of the curry is large, I normally mix the salt in some water and add the salt water to the curry for consistency.



Sorry, if the picture doesn't live up to your expectations.. but the bharta tasted yum!! :)