Bhaingan Bhartha (Suvir Saran)

Roast

1 Large Eggplant

directly on the burner of a gas stove, over medium heat, turning often.
Make sure its roasted well - skin should be peeling off (don't worry if the skin catches fire)

After cooling it, peel the skin off rinsing your hands in running water as you work.

Put eggplant in mixer, and make it into puree. Work it in your hands, and remove the central fibres that may be tough

Heat

Canola oil - 3tbsp .

Add

Ginger - 1 inch - peeled, chopped (I usually use 1/2-3/4 inch)

Cook 30s

Add

Red Onion - 1 large - finely chopped (if using two eggplants, use two onions)

Cook till onions brown around edges

Add

Garlic - 2 cloves, mashed to a paste

cook until smell disappears (but don't burn it).

Add

Shredded Coconut - 1 tbsp

Stir for 1 min.

Add

Coriander - 1 tbsp
Cumin - ground - 1/2 tsp
Garam Masala - 1/2 tsp
Cayenne pepper - 1/4 tsp

Cook for 1 min. Add some water - cook till onion sticks.

Add

Tomatoes - 2 ripe (Use 3 for 2 eggplants) - chopped
Pureed Eggplant

Cook for 5-10 min.

Stir in

Green chili - 1/2 fresh, chopped
Cilantro - 1 tbsp
Lemon - 1/2 juiced