Don't get emotional

Once a friend in college asked me how my mom's baigan bharta tastes so good and I proudly said "she roasts it really well" and the next day she opens hr lunch box with chapatis and some black blob, I made it by roasting very well, taste it!! Oh Kavita, God Bless you!!
The secret to make good bharta lies on roasting. First the eggplants needs to be roasted well, so well that their outer skin gets charred and comes off with a crackling sound. I do this step under the broiler. And the second roasting step is done on the stove when the mashed up eggplant is sauteed with tomatoes and onions. This takes time and patience and if you hurry through this step, the eggplant will be undercooked and you will get that raw taste. Not something to crave or praise!
So if you promise yourself to not skimp on roasting process, here the recipe you can follow. But please don't get emotional like my friend and know when to stop!
Ingredients
Eggplants - 2 big. (while buying the eggplants look for the ones on lighter side, they tend to lesser seeds)
Tomatoes - 2 big , chopped
Onions - One big, chopped
Green Chili - 2 to 3, chopped finely
Ginger - an inch, chopped finely

Turn the oven on the High Broil setting. Make a cut in the eggplants with a knife for the steam to vent out. This is very important or they will burst inside the oven making a huge mess!! Put the on a cookie sheet and leave them in the oven for about 40 minutes.


Take them out of the oven and leave on the counter to cool.



In the meantime chop the onions, tomatoes, ginger and green chilies.
Put a pan on medium flame, put one tbsp. oil and saute onions. Once they turn translucent and little pink in color, put in the tomatoes, ginger and green chili. Keep stirring in between. While this is getting cooked, peel the eggplant and scoop out the flesh, leaving out as many seeds as you can. If the peels comes off very easily, it means you broiled them good. Now mash this flesh with your hands and then toss it in the pan with tomato onion mixture. Put in salt as per your taste, tsp each of coriander powder, cumin powder, red chili powder. Keep the flame below medium and keep stirring in between. It fills the kitchen with a delicious aroma, once all liquid dries up and bharta looks brownish red, its ready. Garnish it some chopped cilantro leaves and serve hot with chapatis and your choice of raita.