Geethu's Kitchen - Geethu's Baingan Bharta

Ingredients

1. 2 large bharta eggplant (round, “fleshy”, if thinner then use 3)
   
   
2. 2 dry red chilli
3. 1 full tsp. jeera
   
   
4. 5 big or 6 smal (7-8 for spicy; if fleshy an long, do not use 8)) Thai green chillies, finely chopped (adjust per desired spicyness)
5. 1" ginger, finely chopped (plus 1.5 tsps ginger paste) . 1 tsp. chopped garlic - optional
6. 1 large red onion, finely chopped
   
   
7. 8 small or 6 large Roma tomatoes, finely chopped
   
   
8. 1.5 tsp salt
9. 1/2 tsp. haldi powder
   
   
10. 1/2 tsp Garam masala
11. 1/2 tsp rock salt
    
    
12. Quarter bunch cilantro - chopped

Method:

1. Coat the baingan with a few drops oil, roast for 45 minutes in oven at 450 degrees. Keep in oven after that for 10 minutes and remove burnt skin. Mash with flat ladle or potato masher as best as possible. Do not use blender.
   
   
2. Heat oil and fry dry red chilli and jeera for a minute.
3. Fry – ginger and green chillies, ginger paste, and onions – in that order.
   
   
4. Add tomatoes, haldi and salt and fry well - then mash into paste.
   
   
5. Add mashed baigan from step 1 - fry well.
   
   
6. Add garam masala and rock salt at the end and switch off flame
   
   
7. Garnish with chopped cilantro.