Baigan Ka Bharta!!!

I have never been fond of Baigan per se and as a kid I used to hate Baigan Bharta! I never liked that burnt smell that came with the dish. Surprisingly my taste buds have changed and I have started liking the same dish now. Come to think of this, my taste buds changed a lot post my pregnancy. Hormonal changes I guess.

Now let’s get on with the recipe of Baigan ka Bharta which is made quite often in my kitchen.

Baigan Ka Bharta (serves four)

Baigan (Brinjal) – 2 Medium Sized
Garlic - 3 cloves for roasting & 6-7 for the bharta

Ginger – 1” piece

Oil - 2 Tbsp

Onion - 2 Medium sized, finely chopped
Tomato - 2 medium sized, finely chopped
Green Peas- 1/4 cup (optional)

Boiled Potato- 1 mashed (Optional)

Cilantro leaves- 2 Tbsp

Curd - 1 tbsp (optional)

Spices
Jeera - 1 teaspoon

Salt -   To Taste

Red Chili Powder- To taste

Dhaniya Powder - 1 Tbsp

Turmeric Powder - 1 Teaspoon

How to make it
Wash the Brinjal’s, wipe them dry, apply a little oil and then make cross slits on each side of the brinjal. In those slits insert the garlic.

Then put them on medium flame. Keep turning them and cook till a knife goes through the baigan. Once they are roasted keep them aside to cool. The aroma which fills in the kitchen with the roasting is just so awesome that I cannot tell you. Once the brinjal cools down remove the skin and mash it into a paste.

Now pour the oil in a skillet, once it is hot add the Jeera and as it starts sputtering add the ginger garlic paste & then the green peas. Let it cook for a minute & then add the onions (don’t forget to add a pinch of salt in it; it helps in cooking the onions a little faster). Once the onion turn brown add all the spices.

Bhunofy it till the oil starts separating from the mix (in about 3-4 mins?) and then add the chopped tomatoes. Cover the whole thing and let the tomato cook. Once they are tender add the curd and bhunofy the masala for 5 mins. Now add the mashed Brinjal & the boiled potato.

Cook for 5 mins on high flame and then reduce the flame. Cook for 5-10 mins, garnish with cilantro leaves and serve it with hot roti’s, onion & green chilly.