Masalafry

Ingredients

• 1 Eggplant large size, uniform dark color
• 1 Onion, finely chopped
• 1 tomato, finely chopped or equivalent tomato puree
• 1 Tbsp green peas
• 1 green chili
• 1" ginger, finely chopped
• 2 garlic clove, finely chopped
• 1 tsp fresh lime juice
• 1 Tbsp fresh coriander, finely chopped
• 3 tsp canola oil or any other vegetable oil
  Spices:
  
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• 1/8 tsp turmeric powder
• Salt to taste

  Method

  Cut the eggplant into two pieces lengthwise from middle. Spread an aluminium sheet in broiller and place the eggplant pieces. Broil at 400 deg F for 15 minutes. Reverse the side of eggplant and broil for another 15 minutes. The skin of the eggplant should become wrinkled and dark due to burning (light burning of the skin gives the real taste). Remove the eggplant and let them cool. Remove the skin of the eggplant pieces and crush them by your hand. Keep aside. Heat a nonsticking frying pan and pour oil. When the oil is heated add onion and stir for 5-7 minutes on medium heat till they start turning light brown. Add ginger, garlic, peas, green chili, all the spices and lemon juice and stir for another 5 minutes. Now add ggplant, stir well for 2-3 minutes to mix. Garnish baingan bharta with chopped coriander leaves.