Baigan Barta
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
1. 1 large aubergine/eggplant/
2. 1 medium onion, finely chopped, about ½ cup finely chopped onion
3 2 medium tomatoes, finely chopped, about 1 cup finely chopped tomatoes...
4. 5 to 6 medium garlic cloves, finely chopped, about 1 heaped tsp of finely chopped garlic
5. 1 green chili/hari mirch, chopped¼ tsp red chili powder/lal mirch powder or add as required
6. 1 to 1.5 tbsp oil1 tbsp chopped coriander leaves/dhania patta
1. 1 large aubergine/eggplant/
2. 1 medium onion, finely chopped, about ½ cup finely chopped onion
3 2 medium tomatoes, finely chopped, about 1 cup finely chopped tomatoes...
4. 5 to 6 medium garlic cloves, finely chopped, about 1 heaped tsp of finely chopped garlic
5. 1 green chili/hari mirch, chopped¼ tsp red chili powder/lal mirch powder or add as required
6. 1 to 1.5 tbsp oil1 tbsp chopped coriander leaves/dhania patta
salt as required
Instructions`;
1.Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked. You could also embed some garlic cloves in the baingan and then roast it.Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.
Instructions`;
1.Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked. You could also embed some garlic cloves in the baingan and then roast it.Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.
2.Chop the cooked eggplant finely or you can even mash it.In a kadai or pan, heat oil. Then add finely chopped onions and garlic.Saute the onions till translucent. Don't brown them.
3.Add chopped green chilies and saute for a minute.Add in the chopped tomatoes and mix it well.Bhuno (saute) the tomatoes till the oil starts separating from the mixture.Now add the red chili powder. Stir and mix well.
4.Add the chopped cooked baingan.Stir and mix the chopped baingan very well with the onion-tomato masala mixture.Season with salt. Stir and saute for some more 4 to 5 minutes more.Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with phulkas, rotis or chapatis.
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