Baingan Bharta – Roasted Aubergine in Spicy Gravy

supriyanair — Tue, 02 Oct 2007 15:42:00 +0000

Hi again, was busy with my work at workplace….so finally got to post one of my favourite dishes today…We made this two weeks ago….might be making it again this week.

Baingan Ka Bharta (Roasted Aubergine in spicy gravy)

The most vital part whilst making this side dish is to roast the aubergines accurately. But if you like burnt ones better no hassles. I roast it on the stove and once cooled, we need to peel the skin off and mash it with a masher (the ones used to mash Pav Bhaji). Some people use the grill…I need to try that once.

For 2 persons:

Ingredients:

1 large Aubergine (brinjal) roasted and peeled and mashed.
2 medium-sized onions chopped
2-3 tomatoes (deseeded and diced)
2-3 green chillies depending upon the hotness
2 garlic cloves crushed, cumin seeds, curry leaves, garam masala, turmeric powder.
Fresh chopped coriander leaves .

Method:

In a nonstick pan, pour some oil and when the oil is heated add the cumin seeds. When they sputter, add the curry leaves.
Add the chopped onion. When they turn pink add the crushed garlic pieces. When they appear fried add the tomatoes, chopped green chillies, and saute them.
Once sauted add the turmeric powder and garam masala powder. Cook for 5 minutes .
Now add the roasted and mashed aubergine.
Cook for 5- 10 minutes.
Garnish with fresh chopped coriander leaves.

Mouth watering with chapatis, phulkas, or puris….hmmm…hope you like it. All suggestions and comments welcomed.

My Kook Book » Aubergine

Baingan Bharta – Roasted Aubergine in Spicy Gravy