Baigan ka Bhurta


1 big baigan (egg plant)
1 pyaaz (onion) finely chopped
2 cloves lahsun (garlic) finely chopped
1 hari mirch (green chilli) finely chopped
1 tamater (tomato) finely chopped
2 table spoons of finely chopped hara dhania (coriander)
1 table spoon oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1/2 tea spoon haldi (turmeric powder)
1/2 tea spoon lal mirch (red chilli)
Salt to taste


Roast baigan on low flame and peel. Or peel and cut into big pieces and steam.
Heat oil in a pan.
Add rai and hing.
Add onion, lahsun, hari mirch and tamater.
Add mashed baigan, salt and hara dhania.
Remove from flame.
Serve with phulkas.


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