Baingan Bharta - roasted Brinjal / Eggplant

North Indians are pioneers for cooking in Tandoor and also concept of cooking vegetables directly over the flame thus getting the vegetable with a great smoky flavour.This recipe, though Punjabi by origin has fans all over India and world for its flavour and the fact that very less oil/ghee is used - so the iron in the brinjals are preserved. All in all this delicious dish is worth all the time and mess it may create!

Preparation Time: - 5~10 min

Cooking Time: - 30~35 min

Servings: - 3 persons

Ingredients:-

1. 1 Medium sized brinjal (baingan / eggplant)
2. 1/2 tsp vegetable oil for greasing
3. 2 tsp ghee
4. 1 tsp cumin seeds (jeera)
5. 1 medium sized onions - sliced
6. 1 ½ tsp grated ginger
7. 1 tsp grated garlic
8. 1 tsp finely chopped green chilies
9. 1 medium sized finely chopped tomato
10. ½ tbsp cumin seeds(jeera) powder
11. ½ tsp Asafetida (Hing) - optional
12. ½ tsp garam masala
13. Salt to taste
14. 2 ½ tbsp chopped coriander (dhania) for cooking and garnish

Preparation:-

1. Grease the brinjal with oil and roast it over an open flame till it is cooked.
   
2. Cool and peel the skin. Mash the pulp thoroughly with salt and keep aside.
   
3. Heat the ghee in a non-stick kadai / pan and put the cumin seeds.
4. When they crackle add the onions and sauté till they turn golden brown.
5. Add the ginger, garlic and green chillies and sauté for a few more seconds.
6. Add the tomato, asafetida, jeera powder.
   
7. Put ½ tbsp chopped coriander and cook till the mixture started leaving oil.
   
8. Add the mashed brinjal, garam masala and salt, mix thoroughly and cook for another 3~4 minutes.
   
9. You can sprinkle a little more ghee at the end if you are not too calorie conscious.
   

Now the dish is ready. Garnish with coriander and serve hot. This goes well with all kinds of Parathas and also with rice.




As always please feel free to comment, criticize and seek if any help is required. I am all ears.