Baingan Da Bhurtha

Ingredients	Quantity
Brinjals large – seedless	2
Onions finely – chopped	2
Tomatoes – finely chopped	1
Garlic grated	1 tsp
Ginger grated	1 tsp
Red chillies dried crushed	2
Cumin seeds	1 tsp
Red chilli powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	½ tsp
Cinnamon – clove powder	½ tsp
Punjabi garam masala	½ tsp
Salt	to taste
Lemon juice	2 tsp
Ghee	2 tsp
Oil	2 tbsp

Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes). When skin blackens, hold under running water. Skin will not blacken if microwaved. Therefore peel. Gently scrub off skin. Mash brinjals to a puree. Heat the oil in a heavy kadai. Add ginger garlic and stir fry for a minute. Add onions, all dry masalas, except red chilli powder, stir for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving bowl. Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilli powder, and pour immediately over bhartha. Do not allow the chilli powder to burn. Garnish with chopped coriander. Serve hot with tandoori roti, paratha, etc.