Char-grilled brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta. In Odisha the char-grilled brinjal is just mashed with raw onion,garlic , green chili,salt and mustard oil.Sometimes, potato and urad dal badi is mixed with it.There are many versions and ways to make the same dish and every version has its unique taste and smell. This is one that's special to the north. Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds. You can also microwave these brinjals instead of cooking them over the flame at step1.
1 large (750 grams) brinjal (baingan / eggplant)
1 tsp cumin seeds (jeera)
1/2 cup onions
1 1/2 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1 tsp green chillies , finely chopped
1/2 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1 tbsp oil
salt to taste
For The Garnish
2 tbsp chopped coriander (dhania)
Grease the brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft.
Cool and peel the skin. Mash the pulp thoroughly and keep aside.
Heat oil and add the cumin seeds. When they crackle add the onions and sauté for a few minutes.
Add the ginger, garlic and green chillies and fry again for a few seconds.
Add the tomato, turmeric powder, coriander-cumin seed powder and cook till the oil separates from the masala.
Add the mashed brinjal, garam masala and salt and mix well.
Serve hot garnished with the coriander.