Baigan Bharta - Roasted Eggplant recipe

Mix all the ingredients in a bowl. Prepare tempering using the following ingredients and the method below. Heat oil in a small pan. Add mustard and cumin seeds. When they stop spluttering, add split green chili, fry for a few seconds. Add hing, curry leaves. Take off fire. Add more fresh curd if you like. You can also add dry red chilis instead of green chili. You can use dried stuffed chili (fry them in oil), in this bharta. Add the fresh curd about 15-30 minutes before serving. You can store this bharta in the fridge without adding curd. It will keep for 2-3 days. Just add curd before serving. Heat oil in a small pan. Add mustard and cumin seeds. When they stop spluttering, add split green/red chili pieces, fry for a few seconds. Add hing, curry leaves. Take off fire. Cool slightly. Add to the eggplant mixture and mix well. Add more or less tamarind pulp and jaggery according to your taste. You can also add dry red chilis instead of green chili. You can make this bharta in advance as it is served cold. You can store it in the fridge for 2-3 days. Enjoy