Take one large-sized eggplant and cut it into rough pieces.
In a pressure cooker, add the eggplant pieces and ½ cup of water. Cover the lid and bring it to 1 whistle on medium flame.
Once the pressure cooker releases its pressure naturally, take out the eggplant and remove its skin.
Using a fork, slightly mash the eggplant.
In a separate cooking pot, heat 4 tbsp of oil. Add ½ tsp of mustard seeds, ½ tsp of cumin seeds, a pinch of asafoetida (hing), some curry leaves, and sauté.
Then add ¾ cup of chopped green onions (white part) and sauté until translucent.
Now, add 1 tsp of chopped ginger and 2-3 chopped green chilies. Sauté it.
Meanwhile, in a mortar and pestle, add 6-7 garlic cloves, 1 tsp of red chili powder, and a pinch of salt. Crush it until you get a Kathiyawadi garlic chutney.
Transfer the garlic chutney into a mixing bowl, add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, 1 tsp of garam masala, and some water. Mix well to create a masala paste.
Add the masala paste into the cooking pot with oil and sauté it.
Then add ¾ cup of chopped tomatoes and salt. Sauté until the tomatoes become soft and mashy.
Now add the green part of the onions and green garlic. Sauté it.
Next, add the mashed eggplant and mix well.
Cover and cook the bharta for 5-7 minutes on low flame.
Garnish with coriander leaves and serve the Baingan ka Bharta with Bajra Rotla and Masala Chaas.
