Baingan ka Bharta

WHEN I saw that big fat brinjal with its beautiful, deep purple, silky smooth skin at our friendly neighbourhood grocery store, I suddenly realised that it was ages since we had had baingan ka bharta. The dish of the day was prepared by my cook Mary (with a little help from me as the official taster) and it was superb, with a delicious smoky flavour from roasting the brinjal directly on the fire.

For 1 big brinjal chop the following:

2 medium-sized onions
1 large tomato
1 green chilli
2 sprigs of green coriander

You will also need:

1 tablespoon ginger-garlic paste
1/2 a teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder
2 tablespoons cooking oil
Salt to taste

After scorching the brinjal black, peel and discard the skin. By now it will look rather pitiable and limp, but don't feel sorry for it. Remember that beauty is only skin-deep. Now mash the brinjal. Heat the oil in a pan and fry the onions till transparent, add the ginger-garlic paste and green chilli and saute for a little bit on medium heat. Lower the heat and add the turmeric & chilli powders. Give it all a quick stir and put in the chopped tomatoes. When the tomatoes soften a bit, add the mashed brinjal and salt to taste and allow to cook covered on low heat for about ten minutes. Sprinkle the coriander leaves and cook for another minute. Garnish with more green coriander if you like. I love this with soft, fluffy phulkas.

PS: Some recipes also include half a teaspoon of garam masala and a sprinkling of lime juice.