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Baigan Bharta

Features

Vegetable dish, can be served as side dish or main dish

Ingredients  (Click here for measurement conversion)

Aubergines, halved - 2 medium

Finely chopped onion - 0.5 cup

Green chilies, chopped - 2

Salt - 0.25 teaspoon

Cilantro, chopped - 0.25 cup

Ghee or Oil - 1 Tablespoon

Oil - 0.5 teaspoon

Coriander leaves - 2 Tablespoons, chopped

Method

• Rub the ghee/oil over the cut side of the aubergine.

• Roast until the skin is lightly burned.

• The aubergine should be completely soft and tender.

• Peel and mash the pulp with a potato masher.

• Mix well with onion, chillies, salt, cilantro and oil.

• Fry in a skillet with a little oil for 3 to 5 minutes.

• The mixture should be fairly dry.

• Garnish with coriander.

• Serve hot with chapatis.

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