Be Vegetarian

The baigan ka bharta is a favorite lip-smacking vegetable delight of the people from north India. It pairs well with the various cooked dals (pulses), and is savored with chappatis and rice alike. 

Ingredients
Eggplant (medium size)                     1
Onion (finely chopped)                      1
Tomatoes (finely chopped)                1
Green peas (cooked)                        ½ cup
Green chili (finely chopped)                1
Turmeric powder                              ¼ teaspoon
Red chili powder                               ½ teaspoon
Garam masala powder (hot spice)      ½ teaspoon
Vegetable oil                                    3 tablespoons 
Salt (to taste)
Green coriander leaves (chopped)      for garnishing

Method of Preparation
Wash the eggplant thoroughly and allow it to dry. Apply some oil over the dried eggplant and place it over the burner on medium heat to roast it. Keep turning the eggplant so that it is evenly roasted all over. Next, place the roasted eggplant under running water or in a bowl of water to cool it.

Peel off the blackened skin after it cools. Mash the fleshy portion into a fine pulp. Take a pan and heat the remaining oil in it. Set the heat to medium and add the chopped onion and green chili. When they turn golden brown, add the turmeric powder, red chili powder, garam masala and salt, and stir the mixture. Next add the tomato and cook until tender.

Add the mashed eggplant to the pan and stir well. Allow the mixture to cook well over medium heat. Add the coriander leaves to garnish before serving hot.