### TranslatedIngredients: 1 eggplant, 2 inch ginger - peel and tighten, 1 onion - finely chopped, 1 tomato - chopped, 2 green chillies - finely chopped, 1 teaspoon turmeric powder, 1 teaspoon garam masala powder, 1 teaspoon coriander powder , 1 tablespoon butter, 1 teaspoon red chili powder, salt - as per taste, 1 tablespoon oil, 2 sprigs of coriander - finely chopped (for garnish) ### PrepTimeInMins: 25 ### CookTimeInMins: 35 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Punjabi ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To start the Brinjal Bharta, first turn on the gas. Place the brinjals on the heat and roast them all the way around. After 10 minutes you will see that the brinjal skin has started coming out. Bake the eggplants and keep them aside till they become soft. After cooling, take out the skin of the brinjals and mash them with the help of a fork. Keep it aside. Now heat a pan. Add cumin seeds and let it cook for 10 seconds. After 10 seconds, add ginger, onion and cook till the onion becomes soft. Now add tomato, turmeric powder, green chilli, coriander powder, garam masala powder and red chili powder. Mix all and let it cook for 3 minutes to 4 minutes. Now add eggplant, butter and salt. Mix, slow down the heat and let it cook for 10 minutes. Turn off the gas and garnish with green coriander. Serve the Brinjal Bharta with Panchamel Dal, Spinach Raita and Phulka for dinner.