Ingredients
• 2 large eggplants (baingan)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 tbsp oil (mustard oil or regular cooking oil)
• Salt, to taste
• 1 pinch Kashmiri mirchi (for color and mild spice)
• 1-2 green chilies, chopped (for garnish)
• Fresh coriander, chopped (for garnish)
Preparation
1. Roasting the Eggplant:
• Apply a little oil to the eggplants and roast them over an open flame
• Let them cool slightly, then peel off the skin and mash the pulp
2. Preparing the Bharta:
• Heat oil in a pan. Add chopped onions and sauté until translucent.
• Add chopped tomatoes and cook for about 5 minutes until they soften.
• Add salt and Kashmiri mirchi, stirring well.
• Add the mashed eggplant to the pan, mix everything.
3. Final Touch:
• Remove the lid and sauté until everything blends well
• Garnish with chopped green chilies and fresh coriander.
Serve hot with roti or paratha!