Wanted to redo one of my oldest posts, the Baingan ka bharta. One stable side dish in my day to day side dishes menu. Have repeated it n number of times earlier, that baingan ka bharta is my favorite dry side dish and the husband and father in law are bainganoholics. To the extent that father in law can go multiple times to the market the same day , and come back with different kinds of baingans. Its crazy, the kind of things they churn up with baingan every single time.
Through these years, i have had changes in my bharta recipe from what it was here. Through time, we dont like much masala in our veggies, and hence i no longer add amchur to my bharta, iam getting to become a lesser crazy onion fanatic, so my onions input has become lesser, 3 big onions seem enough to me now. And i have stopped adding turmeric to my bharta. This i learned from Rani masi, Garg's masi but is my fav relative from Garg's side forever. And what a pretty bharta it turns out to be.
Baingan ka Bharta
Serves: 3-4Cooking Time: 20 to 25 mins
1 big fat baingan (brinjal)
2-3 big onion finally chopped
1 inch ginger finely chopped
4-5 garlic cloves finely chopped
1 green chilli
2 big tomatoes peeled and finally chopped
1/2 tsp red chilli powder
1 tsp dhania powder
salt to taste
oil for saute
1 tsp cumin seeds
finely chopped green coriander for garnish
1. Grease the baingan with some oil , make some vertical slits from the head, and put it directly on the burner and keep turning it till the outer skin is completely burnt and you can feel that the inner portions are cooked well, this you can check with the knife. More pics of how to roast here.
2. Let the baingan cool for a while so that you can peel out the skin easily.
3. Crush the brinjal or cut it to small peices so that when mixed it becomes easy to mash.
4. Take some oil in a pan. When the oil is heaeted add the cumin seeds into it. let it splutter , now add the green chilles slit lengthwise and the ginger, garlic and onions to it.
5. As the onions get golden brown, add the spices to it and mix well.
6. Fry it for 2-3 minutes so that the spices are not raw. Then add tomatoes and peas(i cook them in the microwave for 2 minutes before adding it here) and stir untill this mixture starts leaving the oil.
7. Once the shining masala is ready add the brinjal to it. Stir it well and crush the brinjal well to make it a consistent mix.
8. Saute it till the mixture gets consistent and starts leaving the oil. or just cover it with a lid and leave on low flame. (7-8 minutes), after this it will be done, well incorporated and ready to
9. Garnish with coriander leaves and serve hot with rotis.
Gargs addition ... pour lots of ghee to it to add that desi zing....;)