Baingan Ka Bharta

Wash and pat dry the eggplants or Aubergine. 

Apply oil to all Aubergine, like a coating. 

 Begin by roasting the eggplant one each time over direct flame (on the stove), rotating each side with the using kitchen tongs until they shrivel and are fully burnt

The process of roasting the eggplant is important as it is this step that imparts the unique, smoky flavor to the bharta
Making it flavorsome and irresistible to taste

After roasting all the eggplants set them aside to cool for a while. When cooked gently start to peel out the cracked outer skin of the eggplants.

Mash the peeled brinjals using a fork or simply chop them roughly into smaller pieces. As the brinjals are already mushy and soft from roast they should be easy to mash away

Pour oil in a medium-sized pan or Kadai over medium flame

When the oil gets heated lower the flame and temper the oil with cumin seeds and curry leaves and chopped chilies

As the tempered oil starts giving off a sweet aroma add the turmeric, ginger garlic paste, and mix well.

Keep stirring and after a few minutes add the mashed brinjal, salt, chili powder, beaten yogurt, garam masala powder, and coriander powder and mix all the added ingredients

Leave the gravy to simmer on low flame for 15-20 minutes stirring occasionally to prevent the gravy from stick to the bottom of the pan or Kadai

Switch off the flame as the oil starts to surface into the top
Serve this mouth-watering gravy drizzled with fresh lemon juice and coriander 

Baingan ka bharta goes very well with any kind of flatbread or roti or paratha