Baingan barta

One of my fav side dish for my husband.I used to slightly prepare it in south indian version by adding gingerlly oil and tamirnd juice.

Ingrediants:

4 Medium size violet colour brinjal
1 big onion or 10 small onion
5 garlic pods
1 big size tomato
1 tsp turmeric powder
2 tsp chilly powder
1 tsp dhania powder
5 tbsp tamrind juice
salt to taste

Recipe:

* Wash the brinjal and wipe it with damn cloth ,apply some oil on brinjal and pierce with a skewer or mai gothi or yeer kothi and keep directly on fire .Take it when the skin of the brinjal peels of and the brinjal will bcom soft.Keep all the burnt brinjal in a bowl containing cold water,now slowly peel the skin and collect the brinjal in a bowl and smash it nicely.
* In a kadai,add some gingerlly oil and add chopped onion and garlic.Fry till onion bcom slight brown.Now add tomato and salt(Salt makes the tomato to cook fast).Fry till oil seperates from the gravy.Now add all the powder and add little water.Cook till the raw smell of brinjal and powder vanishes.Garnish with corainder leaves.