Baingan Bartha

Today I will be discussing about my fav vegetable "Eggplant". Not just me, any Andhra born and brought up will have special liking for this vegetable, reason being the number of varieties that can made using this vegetable like: dal, curry, chutney, perugu pachadi(yoghurt chutney) and if I start writing the list will go on and on. These eggplants come in various shapes, sizes and colors as well and I remember my mother using almost all the kinds of eggplants in cooking available in the market. Though my fav always will be the very famous "Gutti Vankaya Koora" (stuffed baby eggplant), today I chose to give you all a North Indian version "Baingan Bartha".

Baingan Bartha is a North Indian preparation which is made by cooking the eggplant on the stove directly on flame. Well, again going to South Indian version of this type of cooking, my mom used to make a chutney by cooking this directly on flame. I will discuss that very soon but for now let me stick to the North Indian version.
Ingredients:
Baingan(Eggplant) - 1
Onion(Big) - 1 chopped
Tomato - 2 chopped
Green Chillies - 3/4 chopped
Green Peas - 1 cup (frozen or cooked)
Ginger Garlic Paste - 1 tsp
Turmeric - 1/4 tsp
Chilli Powder - 1/2 tsp
Corainder Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Leaves - chopped for garnishing
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2tsp
Salt
Oil

Method:
1.Take the eggplant, wash it and wipe it completely dry. Now apply oil to the eggplant. See to it the oil sticks to all sides of the eggplant.
2. Now,keep the eggplant in a baking tray and bake the eggplant for 20-30min for 500degree F.
3. After 20mins, switch off the oven, take the eggplant out and pork with a fork or knife to check if the eggplant is cooked or not. If the flesh of the eggplant feels soft, then the eggplant is cooked. Otherwise, keep in the oven for some more time.

4. If the eggplant is cooked, peel of skin using a knife or with your hand. Peel the skin completely and now chop if into big/medium chunks with a knife.
5. Now, in a pan, add oil and when it is hot, add the cumin and mustard seeds. Once they start to splutter, add the ginger garlic paste and turmeric. Fry until the raw smell goes off and then add the chopped onions. Saute for few mins adding very little salt.
6. Once the onions are sauted(they need not be completely brown), add the green peas and chopped tomatoes. Saute and cover it wid a lid.
7. Keep checking and once the tomatoes are done, add the coriander powder, chilli powder and cumin powder. You can also add the baingan bartha masala powder that is available in stores if you have it. Otherwise, just the masalas mentioned are enough.
8.Add the chunked eggplant pieces and mash them with a masher. Add very little water if needed and add salt.
9. Cook covered for few min's and then sprinkle 2tsp of lemon juice if you want. I like to add lemon in my dishes because lemon helps in digestion.
10. Finally, garnish it with chopped coriander leaves and serve with hot phulka.