Instructions

1. Preheat oven 450°F
2. Wash eggplant, towel dry and make a few slits all over and rub oil all over.
3. Place on a baking tray and bake or broil for at least 20 minutes, turning often to char evenly.
4. Can microwave for 10 minutes, or char on an open flame.
5. When cool enough to handle, carefully peel the skin and finely chop and set aside.
6. For tempering, heat oil in a saucepan, on medium heat.
7. Add mustard and cumin seeds, when crackled, add hing, ginger and garlic.
8. Stir and add onions and salt.
9. Cook until golden brown then add the tomatoes, green chilies, green coriander, kasuri methi and the remaining spices.
10. Stir, cover and cook until tomatoes are very soft and mushy.
11. Add the eggplant and mix well.
12. Cover and cook for 10 minutes.
13. Using a potato masher, mash the bharta to give it a pulp look.
14. Garnish with green coriander.
15. Serve with bajra rotla.
16. Note: for smoky flavor, roast eggplant on open flame until cooked and the skin is burnt, then scrape it off. Another method is to place a piece of coal in small steel dish, drizzle ghee and place in the center of cooked bharta. Ignite the coal, cover the saucepan and let sit for couple of minutes and remove the dish.