BAINGAN KA BHARTHA !!!!!!!!

Baingan Ka bhartha was in my wish list since long time. One day saw bhartha baingan in a grocery store MORE and couldn't stop myself from buying it. Bhartha baingan is slight different from usual baingans. Belive me it tasted awsome with that unique smell. But i felt i made it little dry but still not added water by thinking that unique smell will go. Btw, i adopted this recipe from VEG RECIPES OF INDIA. 

INGREDIENTS:-

Aubergine/egg plant - 1 large
onion, finely chopped - 1/2 cup
tomato, finely chopped - 1 cup
garlic flakes, finely chopped - 5-6 medium
green chilly, chopped - 1
red chilly powder - 1/4 tsp
oil - 1.5 tblsp
coriander leaves, chopped - 1tblsp for garnishing
salt - as required

METHOD:-

1. Rinse the baingan/egg plant/ aubergine in water & pat dry it using kitchen napkin. Apply some oil all over & keep it for roasting on an open flame.You can also grill or roast the baingan in oven. But then you won't get smoky flavour of the baingan. Keep the egg plant turning after a 2-3 mins on the flame, so that it's evenly cooked. 
2. Roast the aubergine till it is completely cooked & tender. With a knife check the doneness. The knife should slid easily in aubergines wihout any resistance. 
3. Peel the skin of roasted baingan.
4. Chop the eggplant finely or you can even mash it.
5. In a kadai or pan, heat oil. Then add finely chopped onion & garlic.
6. Saute the onion till they are translucent. Don't make them brown.
7. Add chopped green chillies & saute for a minute.
8. Add in the chopped tomatoes & mix well.
9. Saute the tomatoes till oil gets seperating from the mixture.
10. Now add the red chilly powder, stir  & mix well.
11. Add the chopped/mashed cooked baingan.
12. Stir the baingan very well in the onion-tomato masala mixture.
13. Season with salt. Stir & saute for 4-5 mins more.
14. Finally stir in the coriander leaves with the baingan bhartha or garnish it with them.
15. Serve hot with rotis/rice.

HAPPY COOKING :))))))

and here's an tip:-

While buying baingan for bhartha , go for the ones which are light. Heavy brinjal indicates that there are ripe seeds in it & this may spoil the taste of the bhartha.