BAINGAN BHARTA

FOR ROASTING:

• 400 grams brinjal / baingan / eggplant

• 3 clove garlic

• 1 chilli

• 1 tsp oil

OTHER INGREDIENTS:

• 2 tbsp oil (use oil as per your preference)

• 1 tsp cumin / jeera

• 1 dried red chilli, broken

• 1 inch ginger, finely chopped

• 2 clove garlic, finely chopped

• 1 onion, finely chopped

• ½ tsp kashmiri red chilli powder

• 1 tsp coriander powder

• 1 tomato, finely chopped

• 1 tsp salt

• ½ tsp garam masala

• 2 tbsp coriander, finely chopped

INSTRUCTIONS

• FIRSTLY, TAKE LARGE-SIZED BRINJAL AND MAKE 4 SLITS.

• STUFF IN GARLIC AND CHILLI IN EACH SLIT.

• GREASE THE BAINGAN WITH OIL AS IT HELPS TO PEEL OFF THE SKIN EASILY ONCE ROASTING.

• START ROASTING ON GAS STOVE FLIPPING OCCASIONALLY.

• ROAST UNTIL BRINJAL TURNS DARK AND COOKED COMPLETELY FROM INSIDE.

• COOL THE BAINGAN COMPLETELY AND START TO PEEL THE SKIN OFF.

• TAKE OFF THE HEAD OF BRINJAL AND CHECK IF THE BRINJAL IS COOKED COMPLETELY FROM INSIDE.

• MASH THE EGGPLANT WITH THE HELP OF A FORK. KEEP ASIDE.

• IN A LARGE KADAI HEAT 2 TBSP OIL AND SAUTE ADD 1 TSP CUMIN, 1 DRIED RED CHILLI, GINGER AND GARLIC.

• SAUTE 1 ONION UNTIL IT SHRINKS SLIGHTLY.

• FURTHER ½ TSP ADD CHILLI POWDER, 1 TSP CORIANDER POWDER AND SAUTE TILL SPICES TURN AROMATIC.

• ADD IN 1 TOMATO AND SAUTE UNTIL TOMATOES TURN SOFT AND MUSHY.

• NOW ADD IN ROASTED AND MASHED BRINJAL ALONG WITH SALT AS PER YOUR TASTE 

• MIX AND MASH FOR 5 MINUTES OR UNTIL FLAVOURS ARE WELL COMBINED.

• ADD GARAM MASALA AND CORIANDER. MIX WELL.

• FINALLY, ENJOY BAINGAN KA BHARTA WITH HOT PHULKA OR RICE.

Note:

• THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING.

• THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.

https://hebbarskitchen.com/baingan-bharta-recipe-baingan-ka-bharta/