Baigan Bharta / Baigan ka Bharta /Baingan ka Bhartha / Mashed eggplant / Baigan Bhurta
|¼ tsp||Turmeric powder|
|2 pinch||Asafoetida powder|
|1 tsp||Ginger garlic crushed|
|2 nos||Tomato (chopped)|
|½ tsp||Red chili powder|
|2 nos||Onion (finely chopped)|
|2 nos||Green chili (finely chopped)|
|2 tsp||Coriander /dhania powder|
|¼ tsp||Garam masala|
|½ tsp||Cumin seeds|
|½ tsp||Salt (or to taste)|
|3 stks||Coriander leaves (for garnishing)|
Brinjal / Eggplant can be roasted, grilled, baked, pressure cooked or microwaved.
1. Normally in restaurants they roast them in big clay oven which gives unique taste to this dish.
2. Roasting directly on fire is another common method followed. Hold the brinjal with tongs and roast directly over the fire until they are charred. This is possible ,only if you have a gas stove at home.
You can grill them over a electric or gas outdoor grill for 30 minutes turning every 5 minutes.
Bake them for 40 minutes @ 450F or broil for 15 minutes turning frequently.
Pressure cooking & Microwave
Last resort is to pressure cook up to 2 whistles and then peel the skin off. Microwave setting might vary, so it could take from about 8 to 12 minutes depending on the power.
Wash the brinjals and wipe clean with paper towel. Turn the oven on to broil setting and get a baking pan and line with aluminum foil. Place the brinjal / Eggplant on it and drizzle with a tsp of oil. Broil for 15 minutes, turning frequently, until its charred. The colour of the skin changes to dark brown, skin loosens and shrivels, the pulp becomes tender. These are the indications that they are done perfectly. Let them cool and then peel the skin off and discard. Either cut, mash or puree the pulp according to your wish and keep aside.
Now heat oil in pan and splutter mustard, cumin seeds and sprinkle asafoetida. Fry the onion and green chili until golden and then add the ginger garlic. Keep sauteing until the raw smell goes away. Add the chopped tomatoes along with turmeric powder, red chili powder and coriander powder. Mix well and cook till they turn tender and soft. When done, add the mashed roasted brinjals along with garam masala and salt. Cook until everything blends well and the oil separates. Switch off, garnish with chopped coriander leaves and serve with roti and lemon wedges.
Brinjal is called Katharikai in Tamil, Baingan in Hindi, Badanekai in Kannada, Vazhuthininga in Malayalam and Vankaya in Telugu
Authentic Punjabi style includes yogurt and lemon juice in addition to the above.