Ingredients:-
Japanese eggplants- 3(long ones)
Red Onions- 2 medium sized
Tomatoes- 2 large
Ginger-garlic paste- 1 TSP
Green chillies- 2
Chilli powder- 1 1/4 TSP
Salt- to taste
Garam masala powder- 1 TBSP
Lemon Juice- 2 TBSP
Cilantro- for garnishing
For Tadka:-
Oil- 3 TBSP
Whole red chilli- 1
Mustard seeds- 1/4 TSP
Cumin Seeds- 1/4 TSP
Turmeric powder- a pinch
Curry leaves- 4 to 5
Procedure:-
1. Take the eggplants and make 4 to 5 slits around and place them on a microwave safe plate. Microwave for 5 minutes and let them cool-down before you peel the skin off. The skin becomes hard and peels off easily if you star pulling at one end. Cut the pulp into small pieces roughly.
2. To a hot pan add oil and wait until it becomes hot. Add the whole red chilli, mustard seeds, cumin seeds, turmeric and curry leaves.
3. Now add chopped onions and sliced green chillies and cook for five minutes. Add ginger-garlic paste and cook for a minute. Add tomato pieces, cover and cook for five more minutes. Add the eggplant pulp and cook until done. This is a semi dry dish. Add salt, chilli powder, garam masala and lemon juice. Mix everything well and garnish with cilantro. Serve hot with rotis or steamed rice.
Tip- If you like the smoky flavor of Eggplant for Baingan Bharta, you can apply some oil to Eggplant and grill them instead of microwaving them.
