Baingan Ka Bharta
Serves 2-3
Ingredients:
Baingan/ Eggplant – 1 big
Onion – ½ large, chopped
Tomato – 1, chopped
Cumin seeds – ½ tsp
Ginger garlic paste – 1 tsp
Tumeric powder – ¼ tsp
Chilli powder – ½ tsp
Coriander powder – ½ tsp
Dry kasoori methi – ½ tsp
Coriander leaves – 2 tbsp.
Salt to taste
Oil
Baingan/ Eggplant – 1 big
Onion – ½ large, chopped
Tomato – 1, chopped
Cumin seeds – ½ tsp
Ginger garlic paste – 1 tsp
Tumeric powder – ¼ tsp
Chilli powder – ½ tsp
Coriander powder – ½ tsp
Dry kasoori methi – ½ tsp
Coriander leaves – 2 tbsp.
Salt to taste
Oil
Method:
Roast the eggplant/baingan in the oven or on the stove top (on the fire). Roast till the skin starts peeling off easily and the inside part of the eggplant is soft. Chop onions and tomato and keep aside. Now in a heavy bottom pan heat oil and add the cumin seeds and let splutter. Now add the ginger garlic paste and sauté for a min. Now add the onions and sauté till they become brown. Add the chopped tomatoes till they are mushy. Now add all the masala along with the salt and few drops of water, so that the masala doesn’t stick to the bottom of the pan. Cook this for about 2 min. Now remove the skin of the eggplant and put the insides of the eggplant into the masala and keep stirring and smashing the eggplant till it is thoroughly coated with the masala and cook for about 5 min sprinkle in some water in case it sticks to pan. Add the kasoori methi and coriander leaves and sauté for about 2 to 3 min serve hot with phulkas/ chapatti.
Roast the eggplant/baingan in the oven or on the stove top (on the fire). Roast till the skin starts peeling off easily and the inside part of the eggplant is soft. Chop onions and tomato and keep aside. Now in a heavy bottom pan heat oil and add the cumin seeds and let splutter. Now add the ginger garlic paste and sauté for a min. Now add the onions and sauté till they become brown. Add the chopped tomatoes till they are mushy. Now add all the masala along with the salt and few drops of water, so that the masala doesn’t stick to the bottom of the pan. Cook this for about 2 min. Now remove the skin of the eggplant and put the insides of the eggplant into the masala and keep stirring and smashing the eggplant till it is thoroughly coated with the masala and cook for about 5 min sprinkle in some water in case it sticks to pan. Add the kasoori methi and coriander leaves and sauté for about 2 to 3 min serve hot with phulkas/ chapatti.
Enjoy!
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