Microwaved baingan ka bharta

I hated baingan ka bharta (BKB) when I was a kid. I don't know why -- maybe it was the mushy texture, the ugly colour of the dish, the smell of roasted brinjal or the fact that it just didn't taste the same as, say, pani puri.

So imagine my joy when I found out I could microwave brinjal (thanks, mom-in-law, for the awesome tip!), thus doing away with the characteristic burnt BKB smell. I know some people like the dish for its smell, but unfortunately I don't.

So here it is, the recipe for BKB in a very highly edible form.

Ingredients:
Brinjal - 1, long (the round ones should work too, though I have never tried it)
Tomatoes - 3, medium, diced
Onion - 1, small, diced
Mustard seeds - 1 teaspoon
Chilli powder to taste
Salt to taste
Oil
Coriander leaves for garnishing

Method:
1. Wash the brinjal and cut it into three pieces, each roughly the length of your forefinger. Slightly oil the surface and poke holes with a fork.

2. Arrange them on a shallow glass dish and microwave on high for 2 minutes. Turn them and microwave again, until they turn a disgusting shade of pale purple and brown (see picture below).














3. Cut the microwaved brinjal (it should be very very soft and easily cut) into small pieces (see picture below). You don't need to peel the brinjal (good source of fibre). Besides, it's very difficult to peel microwaved brinjals compared to roasted ones. By the way, the peel doesn't interfere with the taste at all.














4. Heat oil and add the mustard seeds.

5. Once they finish sputtering, add the onions and fry till they become translucent.

6. Add the tomatoes, salt and chilli powder and cook until the tomatoes are half-done.

7. Add the brinjal, mix thoroughly and cook for a few more minutes.

8. Garnish with coriander leaves and serve hot.