Baingan Bharta / Mashed Eggplant Gravy

Baingan Bharta , Baingan ka Bhurta or Baingan Da Bharta whatever you call it,all it means is a mashed eggplant in a tangy spicy gravy . A very popular dish in Northern India and a favorite in almost every house hold.The eggplant is grilled  over direct flame or  charcoal to infuse a smoky flavor into the gravy. The outer skin of the grilled eggplant is peeled off and mashed cooked with cilantro,red chilli powder,onion turmeric,onions to a perfect gravy.
Served with any Indian Flat bread like rotis / parathas also goes well with Naans / Kulchas.
Kids generally do not relish eating brinjal/eggplant,but this way we can make the children eat as they cannot make out what vegetable has gone in.

Preparation Time : 10 mins
Cooking Time : 20 mins
Grilling Time : 20-25 mins
Serves : 3-4






Ingredients
1 big egg plant / aubergine
2 green chillies
2 big tomatoes finely chopped
1 onion finely chopped
handful of green peas
fresh coriander chopped
pinch of turmeric
1 tsp red chilli powder
1 tsp dhania/coriander powder
finely chopped ginger
salt
1 -2 tsp oil

Method

  • Apply a little oil all over the eggplant and grill on an open flame or over charcoal.
  • If you are using an electric stove,place the eggplant on a grill stand on the electric hot place and grill
  • Keep turning the eggplant over the flame for even grilling.
  • The eggplant will slowly start shrinking and the outer peel of the egg plant will have a charred look,that is when the egg plant is totally done.
  • Allow to cool for sometime and then peel of the outer and mash the eggplant thoroughly.
  • In a heavy bottomed skillet/kadai,heat about 2 tsp oil and saute the onion until pink.
  • Next add the chopped green chillies,tomatoes,
  • chilli powder,green peas,coriander powder and saute well.Add salt as per taste.
  • Pour about half a cup of water and cook well until the tomato forms the base of the gravy.
  • Now add the mashed eggplant and mix well and cook for about 8-9 mins until the flavors are well incorporated.
  • Garnish with coriander and serve hot with rotis / parathas.


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