BAINGHAN BARTHA

Ingredients

Aubergine - 1 large piece

red onion - 1 ea (finely chopped)

Tomatoes - 2 ea (finely chopped)

Ginger/garlic paste - 2 tsp

Chilli powder - 1 tbsp

Corinader powder - 1 tbsp

Cumin powder - 1 tsp

Trmeric powder - 1 pinch

Garam masala - 1 tsp

Seasoning - to taste

Coriander leaves - 1/2 bunch

Olive oil - 5 tbsp

Method:

Cut the whole aubergine to half & bake it with seaoning & olive oil. Bake it until soft & scrap the inner flesh leaving the skin behind.

Finely chop the scrapped flesh & leave it separate.

Heat oil in a pan & add in the chopped onions. sweat the onions until golden brown & add in the ginger/garlic paste & allow it to cook well.

Add in the tomatoes & all the masalas & cook it well.

Allow it to cook until the water extracts from the gravy & becomes dry & also until the raw flavour extracts from the gravy.

Add in the chopped flesh of the aubergine & mix well. Check the seasoning & mix well.

Serve hot with rice or any kinda bread.