Baingan ka Bharta

Rinse the eggplant in water and then pat dry with a kitchen napkin. Cut the eggplant from its base up-to an inch away from the stem without breaking it apart.
The eggplant has to be whole when you place it on the stove-top.
Keep it for roasting on direct flame on the stove-top. Keep the flame to medium-low or medium.
You can also grill the eggplant in the oven. But then do note that you won’t get the smoky flavor in the eggplant.
Secure the eggplant between tongs and keep on turning it after 2 to 3 minutes on the flame, so that it is evenly cooked.
Roast the eggplant till its completely cooked and tender. With a fork or knife check the doneness.
The knife should slide easily in aubergine without any resistance. Remove the eggplant and immerse in a bowl of water till it cools.

In a kadai or frying pan or skillet, heat oil. Then add finely chopped onions and garlic.
Stirring often, sauté the onions till they soften and translucent. Don't brown them.
Add chopped green chillies and chopped tomatoes. Mix well.
Sauté the tomatoes stirring often, till the oil starts separating from the mixture.
The tomatoes should become pulpy, soft and oil should release from the masala mixture.
Now add the red chili powder. Stir and mix again.
Add the chopped or mashed eggplant. Mix thoroughly.
Season with salt. Stirring often saute for some 4 to 5 minutes on low to medium-low heat.

Finally stir in the coriander leaves.
Serve baingan bharta with phulka, roti or chapati.
It goes well even with bread, toasted or grilled bread and plain rice or cumin rice.