Name: Baingan Bharata/Burnt Brinjal Chutney recipe by Rojalin Rout in Gujarati at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: ["Cumin seeds - 1- tbsp"]; ["Red Chilli Powder - 1- tbsp"]; ["Coriander powder- 1- tbsp"]; ["Mustard Oil- 2- tbsp"]; ["Salt- 1- tbsp"]; ["Coriander leaves (chopped)- 1- tbsp"]; ["Curry leaves - 1- string"]; ["Green Chilli (chopped)- 1- nob"]; ["Tomato (chopped)- 1- big size"]; ["Garlic(chopped)- 3- cloves"]; ["Onion(chopped)- 1- big size"]; ["Brinjal(big sized)- 1- nob"]

First wash the Brinjal and apply a layer of oil to them then switch on the stove use a net /roti jari keep the Brinjal and roast it on all sides.

Once Brinjal roasted nicely allow it to cool down,peel the burnt skin and discard the skin,Then coarsely mash the pulp using a fork or mince finely using a fork or knife.

Heat oil in a pan over medium flame,add cumin seeds and allow it to crackle then add curry leaves,chopped garlic and onion saute it nicely with medium flame until the onions became tender.

Then add the chopped Tomatoes,green chili,salt,chili powder, coriander powder and stair to combine everything nicely.

Mix all the masala and cook it for 5 minutes until it mix together and tender.

Now add the mashed brinjal and mix it nicely,then let it cook for 10 minutes with medium flame until it gets well combined with the tomatoes and spices.

Now switch off the flame and garnish with freshly chopped coriander leaves then serve the Baingan Bharta/Brinjal Chutney along with phulka or serve as a side dishes with white rice and Dal.