Baingan Bharta

I LOVE eggplant! I have eaten it in many restaurants but my mom’s recipe beats them all in taste, texture and aroma. In my recipe I also add tomatoes to add the tangy flavor. I prefer charring the skin directly on my outdoor grill burner but I also sometimes broil it in the oven. Peel the charred skin, mash the eggplant and then saute with green chilies, garlic, onions, tomatoes and scallions.. yumm.

Here is a step by step recipe:

Roast the eggplant directly on a outdoor grill or broil on high for 20 mins until all the outside skin is charred and the eggplant gets mushy all over.

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While the eggplant cools down, chop onion, tomato and scallions

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After the eggplant cools down peel and discard the charred skin. Give a rough chop to the inside flesh.

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Heat oil in a medium pan and add mustard seeds and let them crackle. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 mins. Add crushed chilies and garlic. Saute for a min.

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Add the scallions and tomatoes. Mix well and cook for 2 mins on medium heat.

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Add roasted eggplant and Salt. Mix well and cook for 2 mins.

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Turn off the heat. Garnish with cilantro

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Recipe

Prep time: 20 mins  Cooking time:10 mins    Total time: 30 mins

Ingredients:

1 large eggplant
1 medium tomato chopped
1 medium onion chopped fine
1 bunch of scallion chopped fine
3 green chilies crushed
8 curry leaves
8 garlic cloves crushed
1 tbsp cooking oil
1/4 tsp mustard seeds
1/4 tsp turmeric
cilantro to garnish
salt to taste

Directions:

  1. Roast the eggplant directly on a outdoor grill or broil on high for 20 mins until all the outside skin is charred and the eggplant gets mushy all over.  After the eggplant cools down peel and discard the charred skin. Give a rough chop to the inside flesh.
  2. Heat oil in a medium pan and add mustard seeds and let them crackle.
  3. Add turmeric, curry leaves and onions. Cook covered on medium heat for 3-4 mins.
  4. Add crushed chilies and garlic. Saute for a min.
  5. Add scallions and tomatoes. Mix well and cook for 2 mins on medium heat.
  6. Add the roasted eggplant and salt. Mix well and cook for 2 mins.
  7. Turn the heat off. Garnish with cilantro.

Serve with hot Parathas or Bajra(millet) Bhakri(Roti).

Enjoy!

 

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