This is a slightly different style of cooking Baigan (Eggplant) Bharta.
In place of direct fire I have used a hot iron pan (Lohe ki kadayi). This is way more efficient and less messy process compared to my previous one and ofcourse the flavour of iron pan is delicious.
I have just oiled the baigan and put it into the pan, in between I kept turning it so that it cooks well. Once cooked properly you just have to add a pinch of salt, finely cut onions, green chillies and chopped tomato. Voila! it’s ready to be eaten!