Baigan Bharta Recipe, How to make Baigan Bharta

Baigan Bharta is a North Indian speciality of roasted brinjals, skinned and made into a simple but exotic preperation. The brinjal or egg plant is cokked directly over the flame till the skin is charred and can be peeled off. It is a delicious flavored recipe.

Serves: 2

Time: 25 minutes

Ingredients:

·         1 big/ 4 medium size Brinjal/Eggplant/Baigan

·         1 onion, finely chopped

·         1 tomato, finely chopped

·         1 tbsp. garlic, crushed

·         1 tbsp. ginger, grated

·         1 green chili, finely chopped

·         ½ tsp mustard seeds/rai

·         ½ tsp cumin seeds/jeera

·         1½ tbsp. oil

·         ½ tsp turmeric powder/haldi

·         ½ tsp red chili powder/lal mirch powder

·         1 tsp coriander powder/dhaniya powder

·         ¼ tsp garam masala

·         1 tbsp. chopped coriander/cilantro/dhaniya patti

·         Salt to taste

 Direction:

1. Wash the eggplant and wipe it dry. Roast it one the stove top on low heat. Keep turning the sides to roast it evenly. Don’t remove the stalk, as it will make holding and turning easy. Once the skin of the eggplant looks crisp all over the surface, turn off the heat.
2. Let it cool for a while. Now start peeling the skin of the eggplant. Remove the stalk. Give a vertical cut through the eggplant. Mash the roasted eggplant with a masher, lightly.
3. Heat oil in a pan. Add mustard seeds and let it crackle, then add cumin seeds.
4. Add chopped onion and fry it till it become translucent. Add garlic and ginger, and fry till the raw smell disappears. Add chopped tomato, and cook till it becomes soft. Add all the dry spices- turmeric, red chili, coriander power.
   
5. Now add the mashed eggplant and salt. Mix it till all the ingredients combine uniformly.
   
6. Finally add garam masala and give it a mix. Garnish with chopped coriander leaves.    

Serving Suggestion:

Baigan Bharta can be served with Laccha Parantha, Rice. It can also be enjoyed with makke ki roti and sliced onion.