Baingan bharta is the gateway dish to make anybody fall in love with aubergines and eggplants. This Punjabi dish is tremendous easy and simple to make, and you may attempt all types of variations, even including potatoes should you aren’t too eager on the feel of egg crops on their very own. Utilizing easy components like tomatoes, onions, garlic, ginger and some primary spices one can ace this recipe within the first attempt. Whereas one can at all times soften and prepare dinner the egg crops within the oven or microwave, it’s at all times finest to char the vegetable on an open flame as this offers it a scrumptious smokiness. Try this easy recipe which will not take greater than half-hour to make, learn on:
1 giant aubergine (eggplant or bhartha baingan or brinjal)
½ cup onion, finely chopped or 1 medium sized onion, finely chopped
1 cup tomatoes, finely chopped or 2 medium sized tomatoes, finely chopped
5 to six medium garlic cloves, finely chopped, about 1 heaped teaspoon of finely chopped garlic
1 inexperienced chili, chopped
¼ teaspoon pink chili powder or add as required
1 to 1.5 tablespoon oil – can use peanut oil or sunflower oil
1 tablespoon coriander leaves, chopped (cilantro leaves)
Salt as required
Wash your aubergine and pat it dry, then place it on an open flame and make it possible for each aspect and a part of the pores and skin is cooked and charred to perfection. To see if the aubergine is cooked slide a knife by the middle and see whether it is squishy by and thru. You can even add further flavour to your aubergine by making slits in it and inserting cloves of garlic earlier than roasting it.
After that is accomplished, peel the pores and skin off upon cooling and mash the aubergine, together with the garlic till it’s virtually a paste.
For making the bharta begin by heating oil then add chopped onions and garlic. Saute the onions until translucent. Do not brown them.
Add chopped inexperienced chillies and blend. Add the chopped tomatoes and blend it effectively.
Saute the tomatoes stirring typically, until the oil begins separating from the combination. The tomatoes ought to grow to be pulpy, smooth and oil ought to launch from the masala combination. Now add the pink chili powder. Stir and blend effectively.
Add the chopped cooked aubergine. Combine effectively, season with salt, stir for a couple of extra minutes earlier than including coriander leaves or garnish it with them. This tastes finest with phulkas, rotis or chapatis. Nevertheless you possibly can at all times eat it with no matter you want.
(Recipe courtesy Veg Recipes of India)