Monday, August 10, 2015

Baingan Bharta

Baingan (brinjal) Bharta is one dish that would never turn out perfect whenever I tried it until one day I made it as per my Co Sister's instructions. It turned out perfect and had that authentic taste. My Co sister, a very bubbly girl, always full of life, very enthusiastic. She loves to experiment with food. She has supported me right from the very outset of my blog, encouraged and motivated me always. She is a  blessing indeed. This one for her. I have brought in a small change in the original recipe by adding capsicum along with the brinjal.

Servings - 4
Brinjal -  1 medium
(You must use the big variety)
Green Capsicum - I small
Peas - A handful
 Onions - 2 medium chopped
Tomatoes - 2 medium chopped
Garlic - 3 pods chopped
Green Chilli - 1 chopped
Jeera- 1 tsp
Kashmiri chilli powder - 1 1/2 tsp
Haldi - 1/4 tsp
Garam masala powder - 1 tsp
Oil - 2 tsp
Salt - to taste
Coriander leaves - few sprigs chopped
  • Wash brinjal well, give a few fork pricks all over it.
  • Keep this brinjal directly over flame and cook till the skin blackens and the flesh inside softens.
  • Soak this brinjal for sometime in water.
  • Repeat the same with capsicum. Do not soak it in water.
  • Remove and discard all the skin from the brinjal and mash up the flesh with a fork.
  • Do not throw away the water. It can be added while cooking the bharta. This will give a smoky taste to the bharta.
  • De seed and mash the charred capsicum and keep aside.

  • Heat oil in a pan, add the jeera.
  • Once it crackles add the chopped onions,green chilli and the garlic.
  • When they become golden brown add the chopped tomatoes and cook until they become supple.
  • Add the chilli powder, haldi and salt.
  • Drop in the mashed brinjal, peas and capsicum.
  • Add 2 tbsp of the reserved water, cover and cook for a few minutes.
  • Finally mix in the garam masala powder and cook for 2 mins or until it becomes semi dry.
  • Garnish with coriander leaves and serve hot with phulkas or rotis.
  • You can rub some oil on the brinjal before charring it.
  • You can alter the chilli powder as per your preference.

  • These are the kind of brinjals that are used to make bharta

  • Use soft ones, the hard ones don't cook easily and uniformly.

Happy Cooking!!