• 2 brinjals large, seedless, healthy
• 2 onions finely chopped
• 1 tomato finely chopped
• 1 tsp. garlic grated
• 1 tsp. ginger grated
• 2 tsp. lemon juice
• 2 tsp. ghee
• 2 tbsp. oil
• 2 red chillies dried crushed
• 1 tsp. cumin seeds
• 1 tsp. red chilli powder
• 1 tsp. dhania powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. cinnamon-clove powder (refer)
• 1/2 tsp. punjabi garam masala powder (refer)
• salt to taste

Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).

When skin blackens, hold under running water. Skin will not blacken if microwaved.Therefore peel.

Gently scrub off skin. Mash brinjals to a puree. Heat oil in a heavy kadai. Add ginger garlic and stir fry for a minute.

Add onions, all dry masalas, except red chilli powder, stir for a minute more.

Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving bowl.

Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilli powder, and pour immediately over bhartha.

Do not allow the chilli powder to burn. Garnish with chopped coriander.

by Pak101.com (few years ago!) / 1950 views