BAINGAN BHURTHA

Egg plant (round) 400gms

Oil 60ml

Green cardamom 1nos

Cloves 1nos

Coriander seeds (halved) ½ tspn

Cinnamon 1pc

Cumin ½ tspn

Chopped onions 50gms

Garlic chopped 10gms

Ginger chopped 10gms

Chopped green chillies 2nos
Chopped tomatoes 125gms

Turmeric powder ¼ tspn

Red chilli powder ½ tspn

Coriander powder 1tspn

Garam masala powder ½ tspn

Fenugreek leaves (dried) a pinch

Chopped coriander leaves 10gms

Salt to taste

Charcoal 1pc

Spit roast the brinjals until the outer covering turns black. Transfer into cold water. Peel off the skin, mash the pulp. Keep aside. Heat oil, crackle the whole spices. Add the onions, ginger and garlic, saute until soft. Add in turmeric, red chilli powder and coriander powder. Stir for 10 seconds; add in chopped tomatoes and salt. Stir until the oil separates. Add in mashed brinjals, keep stirring until the mixture leaves the fat and the pan. Sprinkle salt and garam masala powder, chopped green chillies and dried fenugreek leaves and half of chopped coriander leaves. Burn the charcoal; put it in a small bowl. Keep it over the bhurtha, cover and smoke for about 20 minutes. Remove, dish out the bhurtha, garnish with remaining coriander and serve hot with the parantha or a chapatti.