Baingan Bharta - Aubergine in onion tomato sauce - Eggplant in onion tomato sauce - Side dish for bread, roti, Naan

This is one of my specialty but I seldom do it.. As you notice for most of the side dish I grind the onion and tomatoes due to my 1st son who is not a big fan of Onion. But for certain gravy I prefer not to grind Onion. This is one of such gravy. But whenever I get chance I will do this. Today I got chance to click too. It is very tasty side dish for bread / roti / Chapathi / Paratha or Naan. It is real treat for Eggplant / katharikkai lovers
Ingredients

Onion - 1.5 to 2 (Medium size. Finely chopped)
Tomatoes - 3 (Medium size. Finely chopped)
Eggplant - Katharikai - Aubergine - 1 (big variety.. See below pic)
Turmeric powder - 1/4 teaspoon
Coriander powder - 3/4 teaspoon
Red chilli powder - 1 teaspoon (adjust to your spice level)
Garam Masala - 1 teaspoon
Ginger - 1/4 teaspoon
Garlic - 1 teaspoon
Cumin seeds - 1 teaspoon
Oil - 2.5 teaspoons
Salt to taste
Coriander leaves - 1 tablespoon (finely chopped)

Method

Wash and wipe the eggplant. Remove the green stalk. Apply oil around it (I have used olive Oil). Cook the Eggplant on the direct flame at low medium flame. Once done switch off the flame. Let it cool down
Once cool down remove the skin and mash it with the hands. I have used blender because I don't like the seeds. Keep it aside
Heat the pan add oil. When it is hot add cumin seeds and let it crackle. Add onion and fry till they are transparent. Add ginger garlic paste. And fry for a min. 
Now add chopped tomatoes. Fry till they are mushy. Add salt, Turmeric powder, Chilli powder, Coriander powder and garam masala. Fry till nice aroma comes. Now add mashed eggplant. Mix well. 
If the gravy is too thick add about 1/2 cup of water. Let it boil for another 2 to 3 mins. Now the gravy is ready. Switch it off. Add coriander leaves and mix well.
Serve hot
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