Recipe: Baingan Bharta (Aubergine or Eggplant)

Recipe: Baingan Bharta (Aubergine or Eggplant) 
Cuisine: Punjabi, Khatiyawadi 
Course: Main Course - Vegetarian
Level of Cooking: High
Cooking Time: 10-15 minutes
Servings: 4 
Preparation Time: 20-30 minutes
Category: Veg

Ingredients:
Brinjals 1 kilogram
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions, chopped 3 medium or Green onion 250 gms 
Ginger 2 inch piece
Garlic 6-8 chopped or green garlic (chives)  
Green chilies, chopped 2 
Green peas 1/2 cup (boiled)
Capsicum 1 chopped fine (optional)
Red chili powder 2 teaspoons
Garam Masala ½ tsp
Turmeric powder ½ tsp
Salt to taste
Tomatoes, chopped 4 large
Fresh coriander leaves chopped 1 1/2 tablespoons

Method:
Wash, pat dry and prick (brinjal) eggplant. 
Roast them over open gas flame or in an oven /preheated oven until the skin burn and starts peeling off and brinjal start to shrink. 
Let them cool under running water tap. 
Remove skin and mash the pulp completely. 
Take one pan and heat oil. 
Add cumin seeds once the seeds change the color then add chopped onions and garlic and sauté until translucent.
Add capsicum and green peas.   
Add ginger and green chilies and cook for a minute. 
Add red chili powder and mashed roasted eggplant. 
Cook for seven to eight minutes over medium heat, stirring continuously. 
Add salt to taste, turmeric powder and Garam Masala. 
Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot.  
Tips: Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. 
If you like the broil test then you can burn onion, capsicum and tomato's also.
Brinjal is high in water content and potassium. It is supposed to possess many medicinal properties and is used as a remedy for cancer, hypertension and diabetes.