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Baingan Bharta Recipe

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Course Main Course
Cuisine Indian

Ingredients
  

  • 1 Brinjal large
  • 1 Green Chilli large
  • 2 Tomatoes
  • 3 tbsp Mustard Oil
  • 2 Red Chilli
  • ¼ tsp Asafoetida
  • 1 inch Ginger fine chopped
  • 10-12 Garlic Cloves fine chopped
  • 1 Onion fine chopped
  • ¼ tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder

Instructions
 

  • Roast a big brinjal on a stove top or oven. Keep turning for even roasting from all sides.
  • Put the brinjal in a bowl and keep it covered. On the same stove top roast chilli and tomato.
  • Once roasted transfer them into a bowl and cover for 5 minutes. After 5 minutes peel off brinjal,chilli and tomato.
  • Chop chilli and tomato into small pieces. Cut the top of brinjal and mash rest with a fork.
  • Heat a pan and add mustard oil, once oil is hot add in chilli and asafoetida and mix.
  • Add ginger, garlic and roast it well next add in onion and cook till it turns golden brown.
  • Once onion is done add in roasted chopped chilli, roasted tomatoes and sauté for a while.
  • Cover the pan for 2-3 minutes and cook till mixture is soft but stir a couple of times.
  • Add in turmeric powder, Kashmiri red chilli powder for colour, mix and sauté till mixture is ready.
  • Add in mashed brinjal, give it a good mix and fry for 5-6 minutes. Now cover and cook for 5 more minutes on low flame.
  • Garnish with coriander leaves.

Notes

Shilpi’s Quick Tricks
 
  • Buy large shiny brinjal without any holes.
  • Keeping the roasted vegetables will help you to remove the peel easily.
Keyword gravy, lunch
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