Microwave Recipe for Baingan Ka Bharta

• 1 large eggplant
• 1 tablespoon of oil
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of mustard seeds
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chilli, finely chopped (optional)
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chilli powder
• 1 teaspoon of coriander powder
• Salt to taste
• 1 tablespoon of chopped coriander leaves

Instructions:

1. Wash the eggplant and pat it dry. Prick the eggplant with a fork in several places to prevent it from bursting while cooking.
2. Rub the eggplant with a little oil, making sure to coat it evenly.
3. Place the eggplant on a microwave-safe plate and microwave on high for 10-12 minutes or until the skin starts to blister and the eggplant becomes tender.
4. Remove the eggplant from the microwave and let it cool for a few minutes.
5. Meanwhile, heat the remaining oil in a microwave-safe bowl for 30 seconds on high.
6. Add the cumin seeds and mustard seeds to the hot oil and microwave on high for 1 minute or until the seeds start to crackle.
7. Add the chopped onion, tomato, and green chili (if using) to the bowl and mix well.
8. Microwave the onion-tomato mixture on high for 5-6 minutes or until the vegetables are soft and tender.
9. Cut the eggplant in half and scoop out the flesh using a spoon. Mash the flesh with a fork or potato masher until it is smooth.
10. Add the mashed eggplant to the bowl with the onion-tomato mixture and mix well.
11. Add the turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well and microwave on high for 2-3 minutes or until the bharta is heated through.
12. Garnish with chopped coriander leaves and serve hot with roti or rice.

Tips:

• You can add other vegetables like peas, carrots, or potatoes to the bharta if you like.
• Adjust the amount of spices according to your taste.
• Be careful when handling the hot eggplant.