Bhaingan bartha

This is a north indian dish made of brinjal. When i heard about the recipe for the first time, i wondered how was this dish so popular as i always believed brinjal to be a blunt vegetable as in taste. But after preparing and tasting this recipe i relaized how other veggies and spices camouflaged its bluntness and flaunted its flavor to it's best. A dish from my favorites. 

Ingredients:
Brinjal: 1 huge ( dark violet one)
onion: 1 chopped
Tomato: 3 medium chopped
Ginger: 1 inch chopped
Garlic: 4 cloves mashed and chopped
green chilly: 2, sliced
jeera: a pinch
ainseeds: a pinch
corriander leaves: a small bunch
red chilli powder: 1 tspoon
turmeric powder: 1/4rth Tspoon
corriander powder: 1/2 tspoon
Garam masala: a pinch
Salt: to taste
Sugar: a pinch

Preparation:
On the direct flame, roast the brinjal till its charred. You can literally see ashes of the brinjal cover. Make sure all the sides of the brinjal are well charred. immediately after this, put the burnt brinjal in a deep vessel and cover it with lid. After this you can chop the vegetables by the time and when done, open the covered vessel and de-skin the brinjal and mash it well. In a kadai, heat oil and splutter jeera and ainseeds. When done add green chillies and saute till ti turns white ( this reduces the spice keeping the chilli flavor intact). Add ginger garlic and saute till the raw spell disappears. Add onion and cook till transparent. Add tomatoes ( you can reduce it to 2 if you don't enjoy tanginess) cook till done. Add all the spice along with salt and sugar. Saute for a minute and add mashed brinjal. Cover and keep for 3 to 4 minutes on minimum flame for everything to blend in. Garnish with corriader leaves and serve with chappathi.

N.B-> when done i pour a tspoon of ghee on this for flavour.