Baingan Bhurta

Eggplant – 1, large (stuffed with 3 Garlic cloves and 1 Green chilli)

Oil - 2 tbsp.

Cumin – 1 tsp

Asafetida - 1 tsp

Turmeric - 1 tsp

Onion – 1, finely chopped

Green Chilli - 2, minced

Ginger Garlic paste – 2 tsp

Tomato – 2, finely chopped

Chilli Powder - 1 tsp

Coriander Powder – 2 tsp

Cumin Powder – 1 tsp

Garam Masala – 1 tsp

Peas - 1/2 cup

Cashew Paste - 1 tbsp.

Salt

Cilantro

Take a large Eggplant and make 4 slits on the side. Stuff in 3 Garlic cloves and Green Chilli in each slit. Smear the Eggplant with Oil and Salt. Wrap in Foil and bake in oven at 400 F until skin is charred; about 1 hour. Allow to cool down, remove skin and mash the flesh.

Heat Oil in a large pan. Temper Cumin, Asafetida and Turmeric. Saute Onion and Green Chilli until golden.

Add Ginger Garlic paste and cook till the raw smell goes away. Add Tomatoes and cook closed until soft and Oil starts oozing from the masala. Add Chilli, Coriander Powder, Cumin Powder and Garam Masala; mix well. When the Masala is roasted add mashed Eggplant, Salt and cook closed for 5 minutes. Add the Peas and cook closed for another 5 min. Finally add the Cashew paste and mix well. Garnish with Cilantro.

Enjoy Baingan Bartha with hot Phulka or Rice.