Baingan (Brinjal, eggplant) 1no
Onions 2 nos (small size) 1 no (big size)
Tomatoes 1 no
Green chillies 3 nos
Corriender leaves few
Garlic paste 1/2 tsp
Red Chilli powder 1 tsp
Haldi powder (tumeric) 1/2 tsp
Cumin seeds 1/2 tsp
Hing (asafotida) pinch
Kitchen king masala 1 tsp
( I would recommend Everest King King Masala.
Baigan Bharta Masala is also available in the market you can also substitute that with kitchen king masala )
Salt to taste
Oil 2 tsp
1. Wash and dry pat the brinjal. Oil the brinjal from all sides & make few pricks with a fork or knife all over the brinjal.
2. Roast the brinjal on the gas or in an oven till the brinjal shrinks and the skin peels out.
3. Once cooked remove the brinjal and allow it to cool.
4. Finely chop onions, tomatoes, green chillies, garlic & corriender leaves.
5. In a kadhai or pan heat oil add cumin seeds once crackled add hing, garlic paste & green chillies. Saute for a min.
6. Now add onion and saute until onions are light brown.
7. Add all the masalas & tomatoes. Saute the masala.
8. Remove the skin of the brinjal and mash the brinjal with a pav bhaji masher until smooth.
9. Once the masala is done add the mashed brinjal & salt, mix well.
10. If you like add 1/2 tsp of ghee (butter) to it and mix well. This gives it a good taste. Well it can also be optional.
11. Garnish with corriender leaves & serve with chapati.