Baingan Ka Bharta
Ingredients
1 egg plant (brinjal) (should be fat and big)
5-6 big onion finally chopped
7-8 green chillies
2 tablespoon fine cut ginger
5-6 big tomatoes finally chopped
1/2 tsp red chilli powder
2 tsp dhania powder
salt to taste
oil & jeera for saute
green coriander to garnish
1 tsp Garam Masal and a pinch of heeng
Method:
If you have an oven, preheat the oven to 375 degrees.
Grease the Egg Plant with some oil and wrap in the
baking sheet and put in the oven. Keep checking it
with pressing it with some stick.
or
If you have a gas burner, put the eggplant directly on
the burner and keep turning it till the outer skin
starts cracking and can be peeled off easily.
Remember, this process has to be done carefully so
that the inner part of the EggPlant is cooked well.
- Allow the eggplant to cool a little. Peel the outer
skin of the eggplant under cold water.
- When the skin is removed, crush the eggplant using
knife/spoon or masher well so that it has an even
consistency. you can spare the seeds if you want.
- Put some oil in a pan. When hot, put heeng and
Jeera(cumin seeds) into it. After 5 seconds put the
finely chopped onion into it.
- When the onions are light golden brown, add the
finely cut green chillies and ginger into it.
- Heat it for 2-3 minutes. Then add tomatos and stir
untill this masala leave oil..
- Add all the masalas and add the eggplant to it.
Stir it well and crush the eggplant as much as
possible.
- Heat it untill egg plant mix into this onion and
tomato paste.
- The more you saute it the more you get the taste of
it.
- Garnish with coriander leaves and serve hot with
Parathas or Roti.
Manjula
