Friday, 24 August 2012

Baingan Bharta

I learnt this dish from my mum. This dish made with roasted eggplant is a north Indian delicacy.



What you'll need..
  • 1 Large eggplant
  • 1 Medium onion finely chopped
  • 2 Medium tomatoes finely chopped
  • 2 Tsp ginger-garlic-green chilli paste
  • 2 Tbsp oil
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp chilli powder
  • 1/2 Tsp garam masala
  • 1/4 Tsp fresh cracked black pepper
  • 1 Tbsp chopped cilantro leaves
  • Salt to taste
How to..
  • Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. 
  • Cover the eggplant with an aluminium foil and place it in the oven on a baking sheet. Bake for about 40-45 minutes.
  • Alternatively, if your stove top is not electric and has direct flame, you could roast the eggplant directly (without foil) over the flame on low-medium heat turning frequently with tongs till all sides were charred and the eggplant became tender.
  • Remove from the oven/flame and set aside to cool.
  • Once cooled, removed the charred skin of the eggplant with a knife. If your eggplant is well done, the skin should peel off easily leaving you with smoky flavored eggplant meat. Shred the eggplant with your knife.
  • Heat 1 Tbsp of oil in a pan and add 1 tsp of the ginger-garlic-chilli paste to it.
  • Cook for about 12-15 seconds till the garlic gets fragrant and then add the shredded eggplant to it. 
  • Stirring frequently, cook the eggplant on high heat for 3-5 minutes. Then set aside.
  • In the same pan, add the other Tbsp of oil and the remaining ginger-garlic-chilli paste.
  • Add the onions and cook till they turn pink
  • Then add the tomatoes, salt, turmeric, chilli powder and garam masala and mix well. Cover with a lid and cook on medium heat till the tomatoes get mushy.
  • Add the eggplant and mix well. Cover and cook for another 3-5 minutes till the eggplant absorbs all the spices.
  • Remove from heat, garnish with fresh cracked pepper and cilantro leaves. Serve hot with roti.
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