Baingan Bharta

Alongwith the bangda curry, I also made baingan bharta. Reason... the baingan was lying the fridge for quite sometime and I wanted a backup for the fish curry, just incase I dont have the curry! Well I did have... not only the curry but also the fish!!!! My mom will be very happy to hear that I did have the fish... as I used to always hog the fish curry and the onus of having the fish was on my mom n maid!!! hehehe.

Back to the baingan bharta...

Ingredients:
1 nice eggplant (baingan)
3/4 medium sized onion chopped
4-5 chilles
4-5 curry leaves
4-5 cloves of garlic
salt
turmeric
Cilantro for garnishing

Method:

• Pre-heat the oven at 425F.
• Punture the baingan with a fork all over, and coat it with oil.

• Place the baingan in the oven and roast for about 1 hr to 1 hr 15 mins till the baingan shrivels completely.

• Meanwhile, coarsely ground the curry leaves, green chillies and garlic with a mortar n' pestle. This is gives a very distinct taste as compared to chopping these.

• Remove from oven, and remove the skin gently.

• Cut the stalk off and place the baingan pulp in a bowl and pound it with a pestle till the pulp softens and is seperated without any threads.

• Heat oil in a pan, and add the chilli-garlic-curry leaf paste and saute for about 2 mins on medium heat, till you get a nice fragrance (khamang vaas in marathi).
• Add the onions and saute till they turn translucent.
• Now add haldi, mix and add the baingan and mix. (You can add a tbspn of water to help mixing)
  
• Let it simmer on medium heat, covered for about 5 mins.
• Garnish with cilantro.