Ingredients:
• 2 Brinjals large, seedless, healthy
• 2 onions, finely chopped
• 1 tomato, finely chopped
• 1 tsp – garlic, grated
• 1 tsp – ginger, grated
• 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
• 2 tsp – Lemon juice
• 2 tsp – Ghee
• 2 tbsp – oil
Method:
- 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).
- When skin blackens, hold under running water.
- Skin will not blacken if microwaved. Therefore peel.
- Gently scrub off skin. Mash brinjals to a puree.
- Heat oil in a heavy kadai. Add ginger, garlic and stirfry for a minute.
- Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
- Simmer for five minutes. Take in serving bowl.
- Just before serving, heat ghee in a small pan.
- Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
- Do not allow the chilli powder to burn.
- Garnish with chopped coriander.
- Serve hot with tandoori roti, paratha, etc.
Recipe courtesy of Sify Bawarchi