Thursday, 10 February 2011

Baingan Bharta

Baingan Bharta

One of the vegetables I cannot get enough of is eggplant. Usually it makes an appearance in South Indian dishes in my kitchen but every now and then I do make baingan bharta and enjoy it. I think the best part about this dish is the flavours from charred aubergine, what a difference it makes. I noticed that the recipe followed by most people is almost the same and it usually is just differences in the cooking technique that makes the difference. I think it is a very basic recipe that is easy to whip up. Here is how I did it…

1 eggplant (I used a big Spanish eggplant)
1 big onion, finely chopped
2-3 green chillies, finely chopped
1 teaspoon ginger garlic paste
1 teaspoon cumin seeds
1 teaspoon dried fenugreek leaves (kasoori methi)
3 large tomatoes, finely chopped
2 teaspoon coriander powder
1 teaspoon garam masala powder
Turmeric powder
Salt to taste
Cooking oil
Chopped coriander leaves for garnish

Wash and cook the eggplant on open flame until it begins to shrink and becomes soft. Cool and peel the charred skin and chop the fleshy eggplant

Heat a couple of teaspoons of oil and add cumin seeds. Once it browns, add onions, ginger garlic paste and green chillies

Once the onions are cooked, add the tomatoes, required salt and cook well until they all come together

Add the cooked and chopped/mashed eggplant ,turmeric powder, coriander powder, garam masala and kasoori methi and little bit water and cook for about ten minutes adding water if needed

Garnish with chopped coriander and serve with rice or bread!

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