Wednesday, February 18
Baingan Ka Bharta is only dish that is liked by all in my house when it comes to Aubergine/Eggplant dish. Awkward, isin't it. I don't know,i think i don't know how to cook eggplant properly. In any other form, it somewhat feels thorny in my throat. I can't explain properly...,anyways leave it. But this roasted version is a all time favourite. Roasting it over direct flame of gas burner or charcoal(as was done previously by my mom) gives it a nice smoky flavour. Whenever i see those round brinjals in the market, i'm bound to buy them.
So here comes Baigan ka Bharta..
1 large eggplant
1 large onion, sliced
1 large tomato, finely chopped
1-inch ginger, finely chopped
2-3 green chilles, finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tsp cumin seeds
salt, to taste
1 tbsp cooking oil
Chopped coriander leaves, for garnish
Make a big slit throughout in the eggplant and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides.
Or you can prick its surface and roast it in oven or grill and broil the eggplant,till charred.
Let it cool a bit and then remove the charred skin and mash insides of the eggplant. Set aside.
Heat oil in a pan and saute cumin seeds, add ginger and green chillies, let them sizzle.
Then add onions and fry till brown.Add salt to taste, red chili powder and turmeric powder and fry spices till fragrant.
Add tomatoes and cook till soft.
Finally, add mashed eggplant and cook for another 10-15 minutes, stirring in between to blend in well.
Sprinkle with garam masala powder and garnish with coriander leaves.
Serve hot with rice or roti.
You can also add green peas to it(as my mom always did), to make it more healthy as well as tempting.