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Baingan Bharta

INGREDIENTS:
• 1 large bhartha baingan 
• ½ cup onion, finely chopped or 1 medium sized onion, finely chopped
• 1 cup tomatoes, finely chopped or 2 medium sized tomatoes, finely chopped
• 5 to 6 medium garlic cloves, finely chopped, about 1 heaped teaspoon of finely   chopped garlic
• 1 green chili, chopped• ¼ teaspoon red chili powder or add as required
• 1 to 1.5 tablespoon Puvi Cold Pressed Groundnut oil 
• 1 tablespoon coriander leaves, chopped (cilantro leaves)
• salt as required

Roasting Baingan:
• Rinse the baingan  in water. Pat dry with a kitchen napkin. Apply some Puvi groundnut oil all over and keep it for roasting on an open flame. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked. 
• Roast the baingan till it's completely cooked and tender. With a knife check the doneness. The knife should slid easily in aubergines without any resistance.
• Remove the baingan and immerse in a bowl of water till it cools down.
• Peel the skin from the roasted and smoked eggplant.
• Chop the cooked eggplant finely or you can even mash it.

Making Baingan ka Bharta:
• In a kadai or pan, heat Puvi Groundnut oil. Then add finely chopped onions & garlic.
• Saute the onions till translucent. Don't brown them.• Add chopped green chillies and mix.
• Add the chopped tomatoes and mix it well.
• Saute the tomatoes, stirring often, till the oil starts separating from the mixture. The   tomatoes should become pulpy, soft and oil should release from the masala mixture. 
• Now add the red chili powder. Stir and mix well.
• Add the chopped cooked baingan.• Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
• Season with salt. Stirring often saute for some 4 to 5 minutes more.
• Finally stir in the coriander leaves or garnish it with them. Serve baingan bharta with   phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

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