Ingredients:
Brinjal -1 large
Onion -1 finely chopped
Tomatoes -2 finely chopped
Green chillies- 1 finely chopped
Ginger - 1 inch piece finely chopped
Garlic - 3-4 cloves finely chopped
Salt to taste
Oil - 3 tbsp
Spice Powder:
Chillie powder -3/4 tsp or as required
Coriander powder -1 1/2 tsp
Cumin/jeera seed powder -1 tsp
Turmeric powder- 1/4 tsp
Garam masala -1/2 tsp
Coriander leaves for garnishing.
For seasoning:
Cumin/Jeera seeds - 1 tsp
How to Roast Brinjal /Eggplant
Wash brinjal well, wipe it dry and apply oil all over the brinjal.
I left the stem intact to hold it but you could use a skewer if you want.
Roast the brinjal over gas stove ( medium flame) by turning it all the sides so that skin turns black evenly all over.The skin will become charred all over as shown in picture 3. This gives the smoky flavour to the dish.
Submerge it in a bowl of cold water for a few seconds to cool.
Peel off the black skin. ( see pic 4).
Mash it well and keep it aside.
Method:
Heat oil in a pan, add jeera/cumin seeds, when it crackles, add onions, green chillies and saute till onions becomes translucent.
Add ginger, garlic and saute for a few more minutes.
Add tomatoes, turmeric powder, chillie powder,coriander powder, cumin seed powder and cook till tomatoes become mushy and oil separates.
Add mashed brinjal, garam masala, salt needed, mix well and cook for a few more minutes.
Garnish with coriander leaves.
Baingan Bartha is ready to be served with any Indian bread.
Meet you all again with an interesting post, till then it is bye from Padhu of padhuskitchen.
