Baingan ka bharta (mashed spicey eggplant)

I am personally  not a big fan of baingan (eggplant).The prime reason is i am allergic to them.It makes my throat itch like crazy.But then once i was on a trip when my mother discovered that the green ones (for those who don't know their are various types of eggplants.Green eggplants are one of them) does not make my throat itch. Since then we often make eggplants at home.My mom loves baingan ka bharta.It's a dish which is most popular in India ,Bangladesh and Pakistan.Every country rather every state has its own recipe.The eggplant is first charred to get a smokey flavor then mashed.Till this point the process of preparing the bharta or the mash in similar everywhere.Then starts the variation.Now some like to have the mashed eggplant with raw sliced onions,a bit of salt,mustard oil and chopped coriander.It tastes delish.But them some takes it to a whole new level by adding spices and cooking it further.That is the recipe i am sharing today.It's easy,quick and yummy.It;s perfect for making a quick office lunch recipe.

Ingredients Serves-2 person

• 1 big eggplant charred and mashed
• 1 medium sized onion sliced
• 1 medium sized tomato chopped
• 3-4 cloves of garlic chopped
• 4-5 curry leaves
• 1/2 tsp of mustard seeds
• 1/2 tsp of jeera/cumin seeds
• 1 tsp of kashmiri mirch powder
• 1 tsp of pav bhaji masala
• 1 tsp of sambhar masala
• salt to taste
• 2 tbsp of oil

Method

1. Heat 2 tbsp of oil in a pan. Once the oil is hot add in the mustard seeds and curry leaves.Let them splutter.
   
2. Once the curry leaves releases it aroma add in the cumin seeds.And stir till the aroma is released.
   
3. Add in the onion and garlic.Cook till it changes color.
   
4. Add in the tomatoes.
   
5. Add in the spices over the half cooked tomatoes.Cook till the spices leave it's rawness and the tomatoes gets cooked.If the gravy seems dry then add in a bit of water.
   
6. Put the mashed charred eggplant and salt to taste.Mix it well with the spices and cook it for another minute.
   
7. Pair it up with roti or chawal for a perfect office lunch and Eat it up! :)
   
   
   
   
   Tips-Take one large eggplant.Massage a little bit of vegetable oil over the entire surface and put it on stove top for charring.Keep on rotating it over the flame so that it gets charred properly on all sides.Once fully charred dip the eggplant into cold water so that the skin comes off easily.Mash the pulp inside.And use it further for cooking.