Wash, pat dry and prick the Brinjal. Apply a little oil. Roast them over live coal, until the skin scorches and starts peeling off and the brinjal starts to shrink. Keep in cold water and remove the skin and the stem.
Cut into half lengthwise and check for it being not spoilt, decayed. Mash the pulp completely.
Heat oil in a non-stick kadai.
Add the cumin seeds let them crackle / splutter, add onion and cook till translucent.
Add ginger and green chilies and cook for one minute. Add red chilli powder and add the tomatoes let them cook for 10 minutes, till the oil oozes out.
Now add the mashed roasted Brinjal pulp. Cook for seven 08 to 10 minutes over medium heat, stirring continuously.
Add salt to taste.
Serve hot garnished with chopped coriander leaves.
Goes best with phulkas.
You may oven roast the brinjal or roast over a live flame, I personally suggest live coal to give the bharta a smoky flavor.
If you are a garlic lover then add chopped garlic to the tempering.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.