### TranslatedIngredients: 1 Brinjal (Baingan / Eggplant),2 cups Curd (Dahi / Yogurt),1 Green Chilli - chopped,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Garam masala powder,1 Onion - sliced,Salt - to taste,1 tablespoons Ghee,2 tablespoons Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Lucknowi ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Dhungare Baingan Recipe first we will roast a whole eggplant over an open gas flame till the skin is charred. Turn off the flame and remove the charred baigan onto a plate. Once the eggplant is cooled, peel away the charred skin. Mash the smoked baingan well and put into a pot which has a tight lid. Add in the curd,onions, green chillies, roasted cumin powder, garam masala powder,red chilli powder, salt to taste. Stir well to combine. To give it second smoke using coalKeep a piece of coal over a flame and heat till it turns red hot in colour.Place a small bowl on top of baigan mixture and place the hot burning coal in the small bowl. Drop ghee on the coal and  =once the coal begins to smoke close the lid of the pot quickly. Keep it closed for five minutes to let the flavours of the smoke seep into the baigan. After 5 minutes open the lid and remove the coal bowl. Garnish Dhungare Baingan with coriander leaves and serve.Serve Dhungare Baingan with Aromatic Vegetable Pulao or Garlic Naan and  Nawabi Kofta Curry for your next party. 