Baingan Bharta (Eggplant)

This pan-India dish is an excellent example to showcase simple and rustic technique.

What probably was a time-saving kitchen experiment for our ancestors is repeated even today, with chefs across the country slow-roasting their brinjals over an open flame to replicate its smoky flavour!

Recreate the traditional experience with hot rotlas!

Prep Time: 5 min             Cooking Time: 20 min 

Ingredients:
1 big egg plant (specially for Bharta )
1 1/2 tea cup spring onion
4 tbsp oil
3 tsp  chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
Salt

Method:

  1. Slit the egg plant from middle
  2. Roast directly on gas from all side. When it become little soft n u feel it is done remove from the gas
  3. Remove the skin n mash egg plant
  4. Heat the oil add green onion & sauté/ fry for five minutes. Add egg plant n all other spices
  5. Heat it for 5-7 minutes
  6. Serve hot with Moong Dal Khichdi or Bajri Rotla

Note: You can add garlic and tomato if you like.

Advertisements

2 thoughts on “Baingan Bharta (Eggplant)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s