Preparation:

How to roast the Brinjal:

• Wash Brinjal, dry out with a cloth.
• Apply a tsp of oil on the skin as shown in the picture.
• Insert a long knife or stainless steel rod through the stem like this.
• Place on direct fire by holding carefully. Keep the stove on simmer mode.
• Rotate once in every two minutes to roast all the sides evenly.
• The heat from the fire penetrates through the oiled skin and cooks the eggplant.
• Cook the top portion also for a few minutes.
• In a few minutes of rotating and roasting, the skin breaks out and smoky aroma arises.
• Each aubergine takes around five to seven minutes to get roasted completely.
• To check the doneness, insert a knife and if it goes inside smoothly without reluctance, then it's done.
• Remove from the fire, let it cool down completely.
• Peel off the skin fully.
• Mash and keep aside. If you find more seeds inside you can remove.

Recipe for making Baingan bharta:

• Heat oil in a pan, season with cumin seeds.
• Add chopped garlic and green chillies, saute in the oil.
• Put chopped onions and fry until they become light brown color.
• Add chopped tomatoes and cook them soft.
• Now add turmeric powder and chilli powder.
• Some water to cook the masalas and add the mashed brinjal.
• Mix the cooked brinjal well with the base masala.
• Add required salt for the curry.
• Mix and cook for five minutes in medium heat.
• Garnish with chopped coriander leaves and switch off.
• Serve with roti, naan, chapati or phulka.