Baingan Kaa Bhartaa (Eggplant Punjabi Style)

2 medium sized large eggplants, washed
3 tbsp. canola oil
1 large red onion, finely chopped
1 large ripe tomato, very finely chopped
1 inch fresh ginger, chopped very finely
3 cloves garlic, ground into a paste
juice of half a lemon
2 tbsp. fresh cilantro leaves, chopped
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1 tsp. grated coconut (do not use sweetened coconut flakes)
1/2 tsp. garam masala salt to taste

Preparation method
On a medium to high flame roast the eggplants one by one. Turn often to ensure even browning. Keep burning until evenly charred all over.

Set aside for a couple of minutes and then hold under cold running water. This helps loosen the charred skin. Remove it and discard it. Make sure all the skin is removed. Set aside.

Mash the pulp nicely with a potato masher.

In a Kadai, heat the oil. When hot add ginger and garlic and cook until the garlic is cooked but not burnt. Add onions, stir fry till and nice light golden color. Add the coconut and cook for a brief minute.

Now add the tomatoes, all dry masalas (spices), and simmer till oil separates.

Add the eggplant pulp, lemon juice, and one tablespoon of chopped cilantro and salt. Saute until the oil separates.

Garnish with remaining cilantro, serve hot.