Punjabi Baingan Bartha

Punjabi Baingan Bartha - Suman Bhat

Recipe:

Apply coconut oil on 2-3 BIG purple brinjals. 

Roast brinjals on dosa tawa ( or on flame...) I prefer tawa as gas gets messy other way .Roast till nice and black and soft from all sides.

Keep aside to cool .Once cool peel off charred skin and discard.Just take the soft mash and cut it into timy bites ( even if some part is a bit raw its fine...it will cook when u make the masala and add this mash.

For masala : 

Take oil in kadai add to it 4-5 onions chopped finely.Ginger garlic and green chilles chopped fine or paste.

Saute till nice aromas come and onions are nice and brown...

add 2-3 chopped tomatoes and fry further till it purees....

add chilli haldi dhaniya and pinch of garama masala powders.

Then the baingan mash that u had kept aside and keep frying till it all mixes so well that oil starts leaving from side of pan.

Last garnish with corriander leaves and lemon juice and serve with hot kulchas.

TIP just see that u take more onions than the baingan mash...tastes best in that proportion.