Ohloh / Baigan Bharta
Ingredients
1 big purple eggplant
1 tbsp oil
1 tsp cumin seeds
1 cup onion, chopped fine
4 cloves garlic, minced
2 jalapenos or spicy green chillies, chopped fine
1/2 tsp salt
1/8 tsp turmeric powder
2 tomatoes, chopped into ~1/2 inch pieces
1 tbsp ginger, grated
1 tsp ground coriander-cumin powder
cilantro, chopped fine
Directions
1. Using a fork, poke holes in the eggplant. Wrap the eggplant in foil. Bake at 400F for 30 mins. (Optional: For a smoky flavor, remove the foil and broil the eggplant for 4 mins. Turn the eggplant a quarter, and broil for 4 mins again. Repeat until all 4 sides are broiled.) Let the eggplant cool enough to touch. Peel off the skin and cut the portion attached to the stem off- discard the skin and stem. Slightly mash the inside and save it to use in Step 3.
2. Fry the cumin seeds in the oil on med-high heat until they start to turn brown (<1 min). Add the onions, garlic, and jalpenos. Cook for ~7 mins, until the garlic turns light brown.
3. Add the eggplant, salt, turmeric powder. Cook for ~10 mins (until the liquid goes away).
4. Add the tomatoes, ginger, and coriander-cumin powder. Cook for ~5 mins (until the tomatoes shrink).
5. Remove from heat and add the chopped cilantro leaves. Serve hot.