Baingan Bharta

• 7 -8 green chilies
• 2 tablespoons fine cut fresh ginger
• 5 -6 big tomatoes, finely chopped
• 1 ¹⁄₂ teaspoons red chili powder
• 2 teaspoons dhaniya powder (coriander)
• 1/2 cup chana daal
• 1/2 cup masoor daal
• salt
• 2 -3 tablespoons oil
• 1 teaspoon jeera powder, cumin seeds for saute
• coriander leaves, coarsely chopped (to garnish)
• 1 teaspoon garam masala powder
• 1 eggplant (should be big & fat)
•  2 big onions, finely chopped

Peel the outer skin of the eggplant  .When the skin is removed,  or chop eggplant mash the eggplant well  or cut them into small piece even tomato and mix all daals and cook for some time.

1. so that it has an even consistency, you can keep seeds or remove them based on your preference.
2. Put some oil in a pan. When hot, put  and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions.
3. When the onions are light golden brown, add the finely cut green chillies and ginger to it.
4. Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and separates from the oil.
5. Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
6. Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.
7. The more you sauté it, the more enhanced the flavor becomes.
8. Garnish with coriander leaves and serve hot with Parathas or Roti (Indian flat bread).