BAIGAN KA BHARTA
I love eggplants and brinjals as you can experiment a lot with this vegetable from making a curry to even pakodas.
Try this yummy fire roasted Eggplant dish served hot with Rotis and your favourite Daal.
2 medium sized eggplants
1/2 tsp mustard seeds
1/2 tsp cumin seeds
10 fresh curry leaves
2 onions finely chopped
1 tsp finely chopped garlic
2 medium sizes tomatoes chopped
1 tsp coriander powder
½ tsp garam masala powder
2 green chillies chopped
1 tsp tamarind pulp
1 inch piece of jaggery
Fresh coriander chopped
Wash and pat dry the eggplants.
Prick the eggplant’s surface with a knife or a fork.
Brush the eggplant with some oil and roast it in an oven at 180 C or roast on the gas cooktop till charred.
Place the eggplant in a bowl and cover with a lid and keep aside for 10 mins.
Now you can easily peel off the skin.
Discard the skin and mash the eggplant’s pulp.
In a kadhai,heat oil and add mustard seeds,cumin seeds and curry leaves.
Let them splutter,then add the onions and chopped garlic.
Saute till onion and garlic turn golden brown.
Add the chopped tomatoes and slit green chillies.
Saute for 5 mins.
Then add the coriander powder and garam masala powder.
Cook till the masala starts secreating oil.
Now add the charred eggplant pulp to the kadhai.
Add the tamarind pulp,jaggery and salt to the bharta.
Cook for another 5 mins on slow heat.
Garnish with fresh chopped coriander leaves.