BAINGAN BHARTA/SIDE DISH FOR ROTI

This recipe very rarely takes place in my kitchen ,since my kids dont like brinjal , but thankfully my husband who is not a great lover of brinjals,(i know most of the guys are like this)like this bharta.

This recipe doesnt involve in grinding anything, but only time consuming thing is roasting of the brinjal, takes half an hour. I did the roasting on the stove top, but i think an oven can do this quickly.

INGREDIENTS

EGGPLANT/BAINGAN	1 NO.
ONION(BIG)	2 NO.
TOMATO	2 NO.
GREEN CHILLI	2 NO
CORIANDER POWDER	1/2 TSP
CHILLI POWDER	1/4 TSP
GARAM MASALA POWDER	1/4 TSP
GARLIC	2 NO.
OIL	2 TBLSP
CORIANDER LEAVES	FEW
SALT	AS NEEDED

 

METHOD:

• Wash the eggplant and wipe it well without any moisture.
• Apply oil on the surface of the eggplant, for this u need few drops of oil.
• With a knife, put a slit the eggplant and insert garlic into this.
• Do this in 2 sides. This will give a nice smoky garlic flavour.

• Roast this on a low  flame and turn it inbetween to get it evenly roasted and get cooked inside also.
• When it is done, allow it to cool and take the skin out.
• Mash it nicely with ur hands.

• Chop the onions finely, keep a handful of onions aside.
• Chop the tomatoes and green chillies into small pieces.

• In a kadai, heat oil and add the onions and green chillies.
• Saute till the onion turns pink
• Add the tomatoes and saute well for 3-5 mins.

• Add the garam masala powder, redchilli powder,coriander powder and turmeric powder to it.
• Add salt according to your taste.
• Mix well and add the mashed baingan/eggplant to it.
• Add 1/4 cup of water to this mixture and mix well.

• Before serving add coriander leaves and a handful of raw onions(which we kept aside while chopping)
• The crunchiness of onion in the gravy enhances the taste.

• Serve hot with roti/naan.

Vidhya of appetizing recipes honoured me with an award. Thanks a lot vidhya for remembering me and passing the award to me.