Baingan Bharta Recipe | Baingan bharta

I made this Baingan Bharta recipe for the first time. It was in my handwritten cookbook. But was sceptical how it would be. When I tried sutta kathirikkai chutney, though I liked it, the smoky smell was very dominating. I was thinking how it would be as side dish if I make it the same way as a side dish for roti/ phulka.  So I kept postponing. Now when I was thinking what to schedule for this month when I am in India, I though I can try this and see and post if its good. And to my surprise, it was amazing! I felt why I compared the sutta kathirikkai chutney when this has loads of masalas and onion, tomatoes. It was so rich inspite of the fact, it had nothing fatty. I had a lot without any guilt .

 

Baingan Bharta recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 20 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Aubergine/ eggplant	1
Onion	2
Tomato	3
Ginger garlic paste	2 tslp
Red chilli powder	2 tsp
Garam masala powder	1 & 1/2 tsp
Turmeric	1/4 tsp
Chopped coriander leaves	2 tblsp
Salt	As needed

 

To temper

Oil	2 tblsp
Jeera	1 tsp

 

Method

1. Wash, remove the stalk of the aubergine by cutting that part. Pat dry with a clean kitchen towel, apply oil all over the aubergine and cook it over medium to low direct flame. I used my paniyaram turner metal stick for this to hold it. Turn it often for even cooking. Make sure the heat is moderate so that it is not burnt outside and uncooked from inside. Cool down and peel off the skin. It comes out very easily if its cooked properly and evenly.
2. Mash it/ tear it roughly and grind it in a mixer. Smooth or rough its up to you, but I did smoothly.
3. Heat a kadai with oil and temper with jeera. Add finely chopped onion, fry till transparent. Add ginger garlic paste and fry for a minute.
4. Add finely chopped tomatoes, salt, 1/2 tsp of garam masala, red chilli powder and turmeric. Fry till everything becomes mushy.
5. Add the ground aubergine and 3/4 cup to 1 cup water and mix well. Let it boil in low flame for 5 minutes. Stir in between for even cooking.
6. Lastly heat 2 tsp of oil, switch off the flame, add garam masala immediately and stir it. Pour it to the gravy and mix well. Add coriander leaves lastly and mix well. 

Notes

• Cooking the aubergine in moderate heat is very important. If the brinjal is uncooked, then it may taste bitter.
• You have to add enough tomatoes too, otherwise bitter gravy.

While serving, you can top with chopped onions and more coriander leaves, with a squirt of lemon. Best with phulkas and rotis.

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