Exams over and a good long summer vacation too done. Now it is back to everyday routine and yes, happy to be back to blogging. Baingan bharta it was as part of hubby's tiffin today and so thought I will make the re-start to blogging after the break with this yummy vegetarian delight that I love. A simple and easy to make dish, it is quick and tastes yumm. I combined it with a yellow dal, a dry salad and chapati to complete the lunch box today. So lets get down to the baingan bharta.
Ingredients for Baingan Bharta:
Baigan/Brinjal - 1 (take the dark purple coloured one)
Onion - 1 big(finely chopped)
Tomato - 1 small(finely chopped)
Green chilli - 1 (finely chopped)
Garlic(minced) - 1 tsp
Cummin seeds/Jeera (whole) - 1/2 tsp
Asafoetida/hing - 1 pinch
Turmeric /haldi powder - a pinch
Kashmiri red chilli powder - 3/4 tsp
Coriander powder - 1/2 tsp
Cummin/jeera powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves(finely chopped) - 1 tbsp
Oil - 1 to 2 tbsp (if you use a non-stick pan the oil required will be less)
Method for Baingan Bharta:
1- Wash and wipe the brinjal. Roast on direct flame as shown in the picture above. Turn it over little by little so that it is well roasted all over. Also do the lower end of the brinjal by keeping it in an upright position on the burner. You will get a nice burning smell emerging in your kitchen and will see that the skin of the brinjal is peeling in places.
2- Take off from the flame and put it into a bowl of cold water(tap water will do). Let it be in the water for 2-3 minutes and with this you will be able to peel off the outer purple skin easily and get a nicely cooked soft inside. Keep aside.
3- Take a pan, add in the oil. Now add a pinch of asafoetida and the whole cummin seeds. When the cummin/jeera seeds begin to splutter add the minced garlic and green chillies. Saute till the raw smell of the garlic disappears.
4- Now add in the finely chopped onions, saute. When the onions turn soft and translucent, add in the finely chopped tomato. Saute till the tomato turns soft.
5- Add the turmeric powder, kashmiri red chilli powder and saute. Add the coriander powder and jeera powder and saute. At this point, add 2 tbsps of water so that the dry powders/masalas do not get burnt. Mix well and saute till the oil starts separating from the sides of your onion tomato mixture.
6- Add to the mixture the roasted brinjal and with the spatula itself mash the pulp so that it disintegrates beautifully into the masala base. Mix well. Add 1/4 cup of water and mix. Let it cook for a minute or two so that the brinjal soaks in all the flavours. Add the garam masala powder and mix.
7- Garnish with chopped coriander leaves. Serve hot with phulkas or any Indian bread of your choice. The baingan has such a nice burnt taste that it lends to the dish, it is one of my favourites with dal and roti.
Ingredients for Baingan Bharta:
Baigan/Brinjal - 1 (take the dark purple coloured one)
Onion - 1 big(finely chopped)
Tomato - 1 small(finely chopped)
Green chilli - 1 (finely chopped)
Garlic(minced) - 1 tsp
Cummin seeds/Jeera (whole) - 1/2 tsp
Asafoetida/hing - 1 pinch
Turmeric /haldi powder - a pinch
Kashmiri red chilli powder - 3/4 tsp
Coriander powder - 1/2 tsp
Cummin/jeera powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves(finely chopped) - 1 tbsp
Oil - 1 to 2 tbsp (if you use a non-stick pan the oil required will be less)
Method for Baingan Bharta:
1- Wash and wipe the brinjal. Roast on direct flame as shown in the picture above. Turn it over little by little so that it is well roasted all over. Also do the lower end of the brinjal by keeping it in an upright position on the burner. You will get a nice burning smell emerging in your kitchen and will see that the skin of the brinjal is peeling in places.
2- Take off from the flame and put it into a bowl of cold water(tap water will do). Let it be in the water for 2-3 minutes and with this you will be able to peel off the outer purple skin easily and get a nicely cooked soft inside. Keep aside.
3- Take a pan, add in the oil. Now add a pinch of asafoetida and the whole cummin seeds. When the cummin/jeera seeds begin to splutter add the minced garlic and green chillies. Saute till the raw smell of the garlic disappears.
4- Now add in the finely chopped onions, saute. When the onions turn soft and translucent, add in the finely chopped tomato. Saute till the tomato turns soft.
5- Add the turmeric powder, kashmiri red chilli powder and saute. Add the coriander powder and jeera powder and saute. At this point, add 2 tbsps of water so that the dry powders/masalas do not get burnt. Mix well and saute till the oil starts separating from the sides of your onion tomato mixture.
6- Add to the mixture the roasted brinjal and with the spatula itself mash the pulp so that it disintegrates beautifully into the masala base. Mix well. Add 1/4 cup of water and mix. Let it cook for a minute or two so that the brinjal soaks in all the flavours. Add the garam masala powder and mix.
7- Garnish with chopped coriander leaves. Serve hot with phulkas or any Indian bread of your choice. The baingan has such a nice burnt taste that it lends to the dish, it is one of my favourites with dal and roti.
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