Baingan Bhartha

Grease the brinjal with a little oil, make slits all over the surface at equal intervals and roast over an open flame for 10 to 12 minutes or till the brinjal turns soft and black while turning occasionally.
Keep aside to cool slightly.

Cut the stem and discard it. Peel the skin and mash it using a potato masher. Keep aside.

Heat the ghee in a broad non-stick pan and add the cumin seeds.

When the seeds crackle, add the onions and saut on a medium flame for 1 minute.

Add the ginger paste, garlic paste and green chillies and saut on a medium flame for a few seconds.

Add the tomatoes, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the roasted and mashed brinjal, garam masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

I have made Cookpad logo with a handful of peas boiled and then sauted in butter. Serve hot garnished with coriander.