Baingan ka bharta

Wash and wipe eggplant

Prick it with fork all over.

Roast it on low flame till tender.

When cool peel the skin.

Now heat mustard oil to smoking point.

Now add GGC and saute it and add onions.

Cook till pinkish brown colour.

Add chopped tomatoes. Cook for a minute.

Add all dry spices.

Mix well and add roasted eggplant.

Mix well and cover and cook for 5 min till oil saperates.

Transfer into serving dish and garnish with coriander leaves.

Serve hot with makki/bajra/jowar/paratha.