Chop onions and tomatoes finely and keep aside.
Wash the eggplant and wipe it clean with a kitchen towel.
Make deep cuts or slits all around the eggplant (see pic above) using a sharp knife.
Insert a pod of garlic in each slit. (This step is optional but the garlic imparts a wonderful flavor).
Smear few drops of oil all around the eggplant.
To make Baingan Bharta:
Poke a skewer or a sharp knife into the eggplant to hold and roast it directly over direct flame turning it around so that the skin gets charred and the insides of the eggplant gets cooked well. You can also roast it in an oven.
Remove the skewer and let the eggplant cool down completely. You can also immerse it water.
Peel off the charred outer skin and mash the eggplant along with the garlic using a fork or a potato masher. Keep aside.
Heat a pan with oil. Season with cumin seeds and let it crackle.
Add onions and cook over medium flame till it becomes translucent.
Add tomato, coriander powder, red chili powder, turmeric powder and mix well and cook for 1 minute.
Sprinkle a handful of water, mix, close with a lid and cook for 2- 3 mins over low flame for the raw smell of the powders to go away and the oil begins to separate.
Add mashed eggplant, garam masala powder, salt, mix well and cook for another 2 mins.
Add chopped coriander leaves, mix well and take off stove.
Baingan Bharta is ready.
Serve hot with any type of Indian Breads.
Like this instance when I planned to make Kashmiri Dum Aloo with the bag of new potatoes I picked from a farmer’s market on the weekend, but ended up making Achari Aloo, a delicious and simple recipe of roast potatoes with a freshly ground spices used in making Indian pickles
heat oil in a small kadai. firstly, in a large kadai heat oil. heat oil in a small kadai. 4 Servings Ingredients 2 large ripped tomatoes, chopped 2 cloves garlic 1 tsp urad dal 2 tbsp oil 1 tsp chana dal ¼ tsp methi seeds / fenugreek seeds 3 kashmiri dried red chilli ¼ tsp turmeric powder / haldi ½ tsp sugar salt to taste for tempering. 2 tsp oil ½ tsp mustard seeds / rai ½ tsp urad dal pinch of hing /asafoetida few curry leaves Instructions firstly, in a large kadai heat oil. 3 kashmiri dried red chilli