BAINGAN BHURTA

Ingredients

2 big sized brinjals (baingan / eggplant)
1 1/2 cups sliced onions
12 mm. (½") piece of ginger (adrak) chopped
2 green chillies, thinly sliced
1 tsp chilli powder
1 1/2 cups tomato slices
1/4 cup chopped coriander (dhania)
2 tbsp ghee
salt to taste

Method

Wash and dry the brinjals. Apply little oil on them and roast on low flame till they soften and turn black. Cool the brinjals, peel the skin and mash them. Dals
Heat the ghee in a pan and add the onions, ginger and green chillies and sauté them till the onions turn translucent. Add the chilli powder, tomatoes, mashed brinjals and cook till the ghee separates from the gravy. Add the coriander and mix well.