Maharashtrian style Baingan ka Bharta. Charred/Roasted Eggplant in curd.
Eggplant/Brinjal - 1 big
Red Onion - 1 small
Green Chillies - 4
2. Keep the hot charred/roasted eggplant covered with a vessel for 15 - 20 minutes.
3. Finely chop onions, green chillies and cilantro.
4. Peel the eggplant skin. After roasting, the skin will come off easily. Mash the eggplant flesh and add chopped onions, green chillies, cilantro, salt, jaggery and curd.
5. Serve as a side dish with meals.