Eggplant Curry - Baingan Bhartha

• 1 eggplant
• 1 onions finely chopped
• 2 tomato 1 chopped and 1 for grinding
• 1 teaspoon ginger garlic paste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• leaves Corriander

1. So first cook the eggplant in oven pre heated to 380 degrees for about 30 -45 mins. Keeping looking in between to avoid burning. Keep aside when cooked.
2. Grind tomato, ginger garlic paste, chilli, garam masala powder, turmeric powder into a nice puree. This will give the gravy a thick and a nice flavor.
3. Now in a pan heat oil and add cumin seeds. First add onions and fry till it becomes transparent. Then add chopped tomato and keep frying for 3 mins untill tomato is almost cooked.
4. Now add the tomato puree, salt and let it boil for some time till the oil sperates from mixture and the raw smell fades. Add water if necessary.
5. Thats it! Its amost over. Now mash the eggplant and add it to the gravy and let it cook for about 5 mins till everything blends well.
6. Garnish with corriander. Add extra butter on top if you are not weight conscience.

eggplant, onions, tomato, ginger garlic, oil, cumin seeds

Taken from www.yummly.com/recipe/Eggplant-Curry---Baingan-Bhartha-1654132 (may not work)