Baingan Ka Bartha (Brinjal Curry)

Ingredients
Brinjal / Eggplant (large) - 1 no
Cumin seeds - 1/4 tsp
Onion (finely chopped) - 1 no
Ginger-garlic paste - 1 tsp
Green chillies (finely chopped) - 2 nos
Asafoetida (Kayam) - A pinch
Tomato (blanched and chopped) - 1 no
Garam masala powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Water - 1/4 cup
Lemon juice - 1/2 tsp
Coriander leaves - 1 tbsp
Salt - As reqd
Olive Oil - 2 1/2 tbsp

Preparation Method
1) Prick the surface of the eggplant throroughly with a fork and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides
OR
Microwave or grill and broil the eggplant till it becomes soft and charred.
2) Peel off the burnt skin. Remove seeds if the eggplant has.
3) Mash the eggplant well and keep it aside.
4) Heat oil in a pan.
5) Add cumin seeds and allow it to splutter.
6) Add onions, ginger-garlic paste, green chillies and asafoetida and saute till it is almost cooked.
7) Add the finely chopped tomato which is blanched (put in hot water and skin peeled), garam masala, chilly powder, turmeric, salt, etc and saute for 2-3 mins.
8) Add the mashed eggplants and salt, stir well and add 1/4 cup of water.
9) Cook covered till oil seperates and the curry is golden brown colour.
10) Add lemon juice and stir well.
11) Garnish with chopped coriander.