Baingan bharta
BAINGAN BHARTA / SMOKED EGGPLANT
INGREDIENTS
- Aubergine / brinjal / baingan / eggplant – 1 large
- Oil – 1 or 1 ½ tbsp
- Jeera – 1 tsp
- Finely chopped onion – 1
- Tomato finely chopped – 1
- Ginger + garlic + green chilli paste – 1/2 tbsp
- Chilli pwdr – ¼ tsp
- Turmeric pwdr – ¼ tsp
- Coriander pwdr – 2 tsp
- Garam masala – ½ tsp
- Salt to taste
- Finely chopped coriander leaves for garnish
- Groundnut / peanut coarsely powdered – 1 tbsp [optional ]
PREPARATION
- Buy a light in weight baingan .
- Wash the baingan and wipe it . Apply oil all over it..
- Roast it on direct heat for 5 mins on low flame by rotating it around .
- Once it is charred from all sides, remove and soak it in a bowl of water.
- Soaking helps in peeling the charred parts easily.
- Peel of the charred skin, discard seeds if any .
- Mash it with a masher / fork /spoon or hands.
- Keep aside .
METHOD
Heat oil in a pan.
Add jeera and let it splutter.
Add onions and fry till translucent .
Add ginger + garlic + green chilli paste and fry till raw smell leaves.
Add tomatoes + salt and cook till oil separates.
Add chilli pwdr + turmeric + coriander pwdr + garam masala ,mix well and stir fry.
Add the mashed baingan and mix well.
Add the peanut pwdr and mix well.
Sprinkle few drops of water if required. [optional ]
Stir and cook on low flame for 1 min.
Garnish with coriander leaves .
Serve as a side dish .
NOTES.
- To test whether the baingan is roasted well ,try to poke a knife , if the knife slides in easily ,it means it is done .
- Roasting time depends on the size of the baingan.
- Don’t buy baigan with seeds.
- Adding peanut pwdr is optional.
- Roasting on charcoal flame will enhance the flavour.
- You can smoke it after it is done also with a burnt charcoal.
- You can prick the baingan from all sides before roasting it.
- Y not sprinkle chaat masala in the end.
- Add coriander leaves generously .
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