Baingan Bartha:(North Indian Style)
Eggplant Sabzi. Eggplant Sabji. Brinjal Chutney. Brinjal Thokku. Kathirikkai Thokku. Vangaya Masla Sabzi. North-Indian Style Kathirikkai – Bartha. Masala Kathirikkai Bartha. Brinjal Bartha. Sutta Kathirikkai Masala Chutney. Burnt Brinjal Thokku. Baingan Ka Bartha.

Ingredients:

Large Delhi Eggplant – 1 (Large Delhi Brinjal)
Green chilies 3 – finely chopped
Onion 1 large – finely chopped
Tomato 1 large – finely chopped
Ginger-garlic paste 1 spoon
Salt
Mustard oil few spoons.

For Seasoning:

Cumin seeds 1 spoon
Asafoetida ¼ spoon
Turmeric powder ¼ spoon
Chili Powder 1 spoon
Garam masala powder ½ spoon
Mustard oil ½ cup.

For Garnishing:

Fresh Fenugreek leaves few (or) Dry Fenugreek leaves few.

Method:

Gently apply oil over the large-eggplant. Then hold it right into the flames of hot fire. Let it get burned all over it sides.

(If you find it hard…to hold it in the flame, Simply broil or bake it in the oven. I prefer broiling than baking actually)

Then peel off the skin.

Now mash this eggplant to smooth paste. Set aside.

In a pan, heat oil. Add cumin seeds and asafetida. Allow it to pop well.
Add chilies to this. Allow the chilies to pop as well.

Then add onions and fry real good. Maybe till the onions turn to golden color.

Then add ginger-garlic paste too. Fry till the raw smell leaves.

Further add tomatoes and continue frying. Maybe till the oil shows up on sides.
Stir-in mashed eggplant now.

Add salt, turmeric, chili and garam masala powder. Cover and cook till it blends togather.

Remove from the stove and transfer it to display vessel.

Garnish with fresh fenugreek leaves or cilantro leaves.

Serve hot along with chappathis or pulka rotis. It makes a perfect side dish for Indian bread/rotis.