Baingan/ Brinjal/ Egg plant, if you kill it completely and ruthlessly baingan bharta is the result.. Trust me, you first have to roast the baingan on direct flame.. the peel it slowly… then chop it and mash it.. then cook it.. finally eat it.. So that is the death cycle of the brinjal..:)
Preparation Time:- 15 mins | Cooking Time:– 1/2 hour | Serves:- 3 people
- 1 big Brinjal/Egg plant
- 3 medium sized Onions finely chopped or grated
- 3 medium sized Tomatoes gravy
- 1 table spoon Ginger Garlic paste
- Salt to taste
- 1 tea spoon Cumin seeds (Zeera)
- A pinch of Asfoedatia (Hing)
- 2 tea spoon Coriander Powder (Dhaniya Powder)
- 1/2 tea spoon Turmeric Powder (Haldi Powder)
- 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
- 2 tea spoon Garam Masala
- 2 tea spoon Oil/Ghee
Apply some oil on the brinjal. Place it on the gas to roast. Keep turning it to cook properly from all the sides. It should take about 10 – 15 min to roast perfectly from all sides and be little cooked in the center too. The oil is applied so that the skin comes out easily.
Set aside the roasted brinjal, to cool down so that it becomes easy to handle.
Peel the brinjal and chop the stem off. Now chop it into really small pieces, use a fork or masher to mash it properly.
Heat the oil in a pan and add asfoedatia and cumin seeds. Allow them to crackle.
Now add the chopped/grated onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.
Now add the other masalas Turmeric Powder, Red Chilli Powder, and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.
Cook till the oil separates out and then add the garam masala. Add the mashed brinjal to the masala, and mix it properly.
Fry the brinjal for about 15 mins, by stirring at regular intervals to ensure it does not get burned. When you get a nice brown color, the bharta is done.
- Garnish with finely chopped fresh coriander leaves.
- Try it with hot chapatis or paranthas.
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