Ingredients
| Quantity | Measure | Ingredients | Description |
|---|
| 1/2 | Teaspoon | Garam-Masala | |
| 1/2 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Coriander Powder | |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teaspoon | Ginger | Grated |
| 1 | Teaspoon | Garlic | Grated |
| 2 | Tablespoon | Cooking Oil | |
| 2 | Tablespoon | Ghee | |
| 2 | Large | Chillies, Red Dry | Crushed |
| 1 | Large | Tomatoes | Finely Chopped1 |
| 2 | Large | Onions | Finely Chopped |
| 2 | Large | Brinjals - black shiny | Seedless |
| | As Required | Salt | to taste |
Method
Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes). When skin blackens, hold under running water. Skin will not blacken if micro-waved. Therefore peel. Gently scrub off skin. Mash brinjals to a puree. Heat oil in a heavy kadai. Add ginger garlic and stir fry for a minute. Add onions, all dry masalas, except red chilly powder, stir for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving bowl. Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilly powder, and pour immediately over bhartha. Do not allow the chilly powder to burn. Garnish with chopped coriander.
Serve hot with tandoori roti, paratha, etc.
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