Ingredients:

• 2 large Brinjals
• 2 Onions (finely chopped)
• 1 Tomato (finely chopped)
• 1 tsp – Garlic (grated)
• 1 tsp – Ginger (grated)
• 2 Dried red chillies (crushed)
• 1 tsp – Cumin seeds
• 1 tsp – Red Chilli powder
• 1 tsp – coriander (dhania) powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – cinnamon-clove powder
• 1/2 tsp – Punjabi Garam Masala powder
• salt to taste
• 2 tsp – Lemon juice
• 2 tsp – Ghee
• 2 tbsp – oil

Method:

1. Roast the brinjals over fire, to burn skin. (Or rub with a few drops of oil and microwave for 3 minutes).
2. When skin blisters, hold under running water. (Skin will not blister when microwaved, so peel.)
3. Gently scrub off skin. Mash brinjals to a puree.
4. Heat oil in a heavy kadai. Add ginger-garlic and stir-fry for a minute.
5. Add onions, all the dry masalas, except red chilli powder, stir for a minute. Add tomatoes, brinjal, salt, lemon juice and stir.
6. Simmer for five minutes. Remove from heat.
7. Just before serving, heat ghee in a small pan.
8. Hold pan over the bowl with the bhartha, add chilli powder, and pour immediately.
9. Do not allow the chilli powder to burn.
10. Garnish with chopped coriander.
11. Serve hot with tandoori roti, paratha, etc.

Recipe courtesy of Sify Bawarchi