Baingan or eggplant is a native of India.It is a very healthy vegetable as it can block the formation of free radicals, help control cholesterol levels and is also a source of folic acid and potassium.
Baingan Ka Bharta is a very famous dish in the northern parts of India....The big purple variety of eggplant is used for this recipe,the eggplant is roasted over low flame,then deskined and the pulp is used for this delicious dish. It is typically served with warm rotis and people like me enjoy it with rice too :)
This is my version of bharta....I don't usually measure things before cooking so everything is approximate.
Ingredients:
1 Eggplant roasted and cleaned
1 Onion cut lenghtwise
2 Tomatoes chopped
1/2 tsp grated ginger
1/2 tsp grated garlic
2 Green chillies slit lengthwise
1/4 tsp Haldi(turmeric)
1 tsp Coriander powder
1/4 tsp Garam masala powder
1/4 tsp Deghi mirch powder for color
Salt to taste
1/4 tsp cumin seeds
Oil around 1+1/2 tbs
Method
Roast the eggplant over the gas flame on medium to slow till it is charred from all the sides alternatively you can also broil it. Let it cool and then deskin it....do not run it under the water as it washes out all the nutrients.
Take a non stick pan or whichever pan you cook in...put the oil in it..when hot put in the cumin seeds.
When they start spluttering put in the onions.
Once the onions are pink put in the ginger garlic and stir continuously as at this stage it sticks to the bottom of the pan, keep on stirring till the raw smell of the ginger garlic goes.
Now add the tomatoes and all the masalas and let it cook for sometime...till the oil starts leaving the sides.
Now add the roasted mashed eggplant, mix and cover n cook for another 5-6 mins. Then open the pan and let it dry a bit.
Garnish with coriander leaves.
** Ocassionaly I also like to add green peas to the bharta.....I add them with the eggplant.
