• Select fresh large purple bottle shaped brinjal/ eggplant with stalk portion intact, and without holes on the surface (holes usually indicate that the brinjal has worms in it).

  Wash and pat dry the brinjal

To Roast

• Apply oil lightly all over the two brinjal, including stalks, and make a few cuts on the sides.

  On medium flame, directly roast the brinjal, turning them over as each side is roasted (about 2 minutes at each area).

  The skin will blacken and wrinkle

  The stalk will be useful in turning the brinjal from side to side. I use a metal frame with a wooden handle (the one used for making phulka) with metal tongs to turn the brinjal over.
• After the skin has charred all over, I grill the roasted brinjal in the microwave for 10 minutes. This ensures they are cooked through.

  If not using a microwave, check the roasted brinjal by piercing with a fork or knife - the knife should go through easily.

Preparation and To Peel and Mash

• Set the roasted brinjal aside to cool.

  Meanwhile, chop onion and tomato into small slices. Peel and mince garlic and ginger. Shred or mince the coriander leaves, mincing the tender stalks too. Discard tough stalk. Slice the green chilies.
• Remove the peel and stalk from the roasted brinjal. Slice and discard the large seeds area in the centre, as well as any tough parts near the stalk.

  Mash the peeled brinjal well.

To make Baingan ka Bharta

• Heat oil. On medium to low flame, add methi/ fenugreek seeds, allow them to darken without letting them turn black (about 5 seconds).

  Add sliced chilies, let them scald all over.

  Add sliced garlic, saute for 5-10 seconds. Add ginger slices, saute for 5-10 seconds.

  Add sliced onion, saute till they turn translucent (about 2 minutes). Add tomatoes, saute for 1 minute. Add ginger garlic paste, stir well. Add turmeric powder and chili powder, stir. Add tomato puree, if using. I find it adds to flavour.

  Saute till tomatoes are tender and the raw smell of the chili powder has gone. (about 5 minutes)
• Add the mashed brinjal, add salt, stir briskly for 2 minutes. You can add a little salt now (¼-1/2 teaspoon), taste it once it has cooked for 10 minutes, and then add a little more if required.

  Saute for about 10 -15 minutes on low flame, stirring frequently, till the brinjal is well cooked. If you have microwaved the brinjal after roasting, they will cook faster at this stage.

  Add shredded coriander leaves, stir and remove from the heat, transferring the curry to a heat proof dish. The coriander leaves are used here not just as a garnish but to enhance the flavours of the curry.