Step 1

Rinse and wipe off excess moisture from eggplant. Switch on the flame and place a stove top grill stand. Let it heat for 2 minutes. In the mean time make two slits in the baingan and push 2-3 halved garlic cloves. Place the eggplant on grill.

Step 2

Using a spoon rotate the eggplant and roast it from all sides. The skin should be completely blistered and there will also be a wonderful smoky flavor. It takes around 10-12 minutes in high open flame. This is a very important step, do not rush it.

Step 3

Once the eggplant is thoroughly is roasted and smokey, plunge it down in a bowl of cold water. Once the eggplant is cooled, remove the peel completely and mash it roughly.

Step 4

Heat oil in a heavy pan. You can use mustard oil or vegetable oil. Add cumin seeds and saute for few seconds. Also add slit green chilies, chopped garlic, finely chopped onion and saute well for a minute.

Step 5

Add finely chopped tomatoes and saute well.

Step 6

Next throw in the coriander powder, red chilli powder, ground turmeric and saute well till the raw flavor leaves and tomatoes are well cooked.

Step 7

Add the roasted and  mashed eggplants and mix well. Simmer for 3-5 minutes.

Step 8

Add chopped coriander leaves and toss well. Serve baingan bharta with phulka.