Ingredients:

• Brinjal (round, large) – 2nos
• Garlic cloves – 6nos
• Oil – a dash
• Ghee – 2 tbsp
• Dry red chili – 2nos
• Cumin – 2tsp
• Garlic chopped – 1tbsp
• Ginger chopped – 2tsp
• Green chili chopped – 1no
• Onion chopped – ¼ cup
• Turmeric – ¾ tsp
• Chilli powder – 1tsp
• Tomatoes chopped – ¾ cup
• Salt – to taste
• Coriander chopped – a handful

Method:

• To make a good bharta choose a large round baingan or aubergine or eggplant. Make several small cuts on the brinjal using a sharp knife and insert peeled garlic clove in them.
• Apply light oil on the outside of the aubergine and place it on an open fire. You can use a grill and roast the aubergine till it is charred from the outside. Make sure it cooks from all sides.
• Remove the charred eggplant into a bowl and cover and keep aside for 10mins. Now remove them from the bowl and peel away the outer burnt skin. Dip your fingers in some water several times while doing this so that the skin separates easily.
• Using a knife mash up the brinjal. Heat a pan and add ghee, dry red chilies, and cumin. Stir and add chopped garlic. Cook till it starts to brown and then add ginger, green chili, and onions. Toss on high heat till onions sweat (cooks but not browns).
• Sprinkle turmeric, chili powder and give a quick stir. Add tomatoes, sprinkle salt and cook on high heat for 3mins. Add in the mashed brinjals and cook for 5mins.
• Add chopped coriander and toss again. Remove from heat and serve it with Indian flatbreads like roti, chapati, paratha, or naan.