Baingan Bharta

Description

Baingan means Brinjal / Eggplant / Aubergine and Bharta means Mashed. Baingan Bharta (Mashed Eggplant ) is a punjabi dish, prepared in unique way. Roasting in clay oven is the secret to make this dish to get that special aroma.

Baigan Bharta / Baigan ka Bharta /Baingan ka Bhartha / Mashed eggplant / Baigan Bhurta

Ingredients
6 nos	Brinjal
¼ tsp	Turmeric powder
2 pinch	Asafoetida powder
1 tsp	Ginger garlic crushed
2 nos	Tomato (chopped)
½ tsp	Red chili powder
2 nos	Onion (finely chopped)
2 nos	Green chili (finely chopped)
2 tsp	Coriander /dhania powder
¼ tsp	Garam masala
¼ tsp	Mustard
½ tsp	Cumin seeds
½ tsp	Salt (or to taste)
3 stks	Coriander leaves (for garnishing)
3 tbsp	Oil

Instructions

Brinjal / Eggplant can be roasted, grilled, baked, pressure cooked or microwaved.

Roasting

1. Normally in restaurants they roast them in big clay oven which gives unique taste to this dish.

2. Roasting directly on fire is another common method followed. Hold the brinjal with tongs and roast directly over the fire until they are charred. This is possible ,only if you have a gas stove at home.

Grilling

You can grill them over a electric or gas outdoor grill for 30 minutes turning every 5 minutes.

Baking

Bake them for 40 minutes @ 450F or broil for 15 minutes turning frequently.

Pressure cooking & Microwave

Last resort is to pressure cook up to 2 whistles and then peel the skin off. Microwave setting might vary, so it could take from about 8 to 12 minutes depending on the power.

Wash the brinjals and wipe clean with paper towel. Turn the oven on to broil setting and get a baking pan and line with aluminum foil. Place the brinjal / Eggplant on it and drizzle with a tsp of oil. Broil for 15 minutes, turning frequently, until its charred. The colour of the skin changes to dark brown, skin loosens and shrivels, the pulp becomes tender. These are the indications that they are done perfectly. Let them cool and then peel the skin off and discard. Either cut, mash or puree the pulp according to your wish and keep aside.

Now heat oil in pan and splutter mustard, cumin seeds and sprinkle asafoetida. Fry the onion and green chili until golden and then add the ginger garlic. Keep sauteing until the raw smell goes away. Add the chopped tomatoes along with turmeric powder, red chili powder and coriander powder. Mix well and cook till they turn tender and soft. When done, add the mashed roasted brinjals along with garam masala and salt. Cook until everything blends well and the oil separates. Switch off, garnish with chopped coriander leaves and serve with roti and lemon wedges.