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.
INGREDIENTS:
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
salt
Fresh
coriander chopped
oil
METHOD:
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.
Stir
well.
Add
the tamarind pulp,jaggery and salt to the bharta.
Cook
for another 5 mins on slow heat.
Garnish
with fresh chopped coriander leaves.
