Aubergine In Hung Curd

You can call this baingan bharta made in a different way. There are many middle eastern ways of making this dish. This is my expei- mental take on it. It has hung curd and some aromatics infusing the taste into the roasted aubergine. I prefer the aubergine roasted on a flame directly till the skin almost turns black and gives it the smoky flavour. Now for the recipe...

1 big seedless aubergine, roasted on the gas flame after smearing a little oil on it
1 onion chopped fine
6 garlic cloves 
2 green chillies
1 inch of ginger pounded freshly in a mortar pestle
1/4 tspn of chilli powder
1 cup hung curd
Salt to taste
Oil for the tempering
Chopped coriander for garnishing

Method

First peel and mash the roasted aubergine roughly. In a pan take some oil, add the chilli ginger garlic which is pounded, let it turn golden, add the chopped onion, let this too turn golden, now add the chilli powder, salt and then the aubergine, mix well, no need to cook for long, add the curd at this point, give it a stir and remove in a moment from the fire else the curd will separate. Serve with phulkas, bread or any bread, roti of your choice. This gives you the colour of the chilli powder, hit of green chillies, ginger, garlic and the sweetness of the curd combined with caramelized onion.