Baingan Bharta (Mashed eggplants spiced mildly)

Sometimes after a long day or on a Sunday night especially after a busy weekend, what I really want for myself is a simple dinner, with least amount of fuss. The idea of warm soft chapatti (Indian bread) along with some simple less spicy curry, followed by a cup of hot tea seems to be just right for the occasion. Baingan bharta is one of those preparations which are less spicy yet quite comforting to the nerve. I remember last time when I had the aforesaid combination, the smoothness of the eggplants wrapped in softness of the bread just made me feel in bliss.

Ingredients:

• Eggplant – 2 medium
• Onions – 1 cup julienned
• Garlic – 2 cloves, sliced fine
• Ginger (fresh) – ½ ” root, grated
• Green Chillies – 1
• Tomatoes (fresh) - ½ medium
• Asafetida (Hing) – 1 ½ tsp
• Mustard Seeds – 1tsp
• Fenugreek (Methi) Seeds – 1 tsp
• Cilantro – ½ cup chopped
• Oil
• Salt to taste

Method:

• Wash the eggplants well and cut them into half lengthwise. Baste them with 2 to 3 tablespoon of oil.
• Pre-heat oven to 350F.
• Prepare a baking sheet by covering it up with aluminum foil.
• Place the eggplants on the tray and bake them for about 30 minutes. Check them for their doneness. If needed bake for a little bit more. Baste them with oil if you think it is getting a little drier.
• Once the egg plants are done keep them aside to cool.
• As the eggplants are getting cooled, prepare the onions, garlic and ginger.
• Chop the tomato into small cubes.
• Chop the green chillies fine
• Now heat oil in a pan. Once the oil is heated, add the mustard seeds and the fenugreek seeds.
• As soon as they start spluttering, add the onions and stir fry.
• After a couple of minutes, add the ginger and garlic too. Be careful not to burn the garlic.

• Now add 1 tsp. of the hing into the mixture.
• Give the above a quick stir. Add the chopped tomato and green chillies.
• Let the tomato cook, till the oil surfaces up.
• In the meantime, peel-off the outermost skin of the eggplants, and mash them well.
• Add this mashed eggplant into the pan.
• Stir all of the above ingredients to mix very well. Continue to cook on higher heat with occasional stirring until the entire water evaporates.
• Add the rest of the hing (½ tsp) along with the cilantro.
• Give all of it a quick stir.
• Serve with plain chappati with a dash of butter.