Baingan Bharta Recipe– Smoky eggplant mashed and cooked with tomato andgreen chili and other spices. Region-wise the version changes e.g. in Bengal itis known as Begun Pora (in begun Pora, used only tomato, green chili, andonion, and the main ingredient is mustard oil; no other spices are added).
1 Roasting Net with Steel Tong, Stainless Steel Wire Roaster
Ingredients
1brinjal
2tomato
2Onion (chopped)
2green chili
5garlic cloves
1/2tbspMustard oil
1/2tbspcumin seeds
1tbsp ginger-garlic paste
1/2tbsp turmeric powder
1/2tbspred chili powder
1tbspcumin- coriander powder
2tbspChopped coriander leaves
1tbspoil
salt
Instructions
Cut the brinjal all around the body at 1 cm deep, and insertthe garlic cloves in the cut marks
Rub the brinjal and tomato with mustard oil before roasting
Put a roasting net over the gas flame and put brinjal,tomatoes and green chilies over the net
Roast them until they burn all the sides
Now take out the skin from brinjal and tomatoes
With the help of a masher, mash the tomatoes and brinjal
Now heat oil in a kadai, add cumin seeds for tempering
As they splutter and sizzle, add the chopped onions and frythem until they become translucent
Add ginger-garlic paste, and sauté them until the raw smellgoes off
Now add the spices e.g. turmeric powder, red chili andcumin-coriander powder and sauté them till the raw smell persist
Slowly add the mashed brinjal and tomato and mix them welland cook for 2 minutes in medium flame
When the consistency become thick and smooth, turn off theflame. Sprinkle chopped coriander leaves and transfer them to a serving plateserve hot with roti or rice.