Wednesday, 20 March 2013

Baingan ka Bharta

This is one of my favorite sabjis. It is spicy and really packs a punch. It is simply perfect with rotis and some curd or raita to cut the spice. I even managed to convert Varun from a baingan hater with this recipe!

Ingredients –
  • 500g Baingan (Aubergine/eggplant, the round fat ones)
  • 2 Onions, sliced
  • 2 Tomatoes, diced
  • 1 square inch Ginger, minced
  • 5 cloves Garlic, minced
  • 1tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • 3tbsp oil
  • Salt to taste (baingan soaks up quite a bit of salt)

Roast the baingan over the stove till it is nice and blistered.

Allow it to cool slightly, and peel off the burned skin. You don’t need to be very careful about getting all the skin off. A few bits of skin in your sabji will give a lovely smoky flavor. You could also roast the baingan in a tandoor or barbeque. Once you have peeled the baingan, mash it with a fork. It doesn’t need to be completely smooth.

Heat the oil in a pan and add the onions. Once the onions are slightly translucent throw in the ginger and garlic; fry till the onions are browned completely.

Next, put the tomatoes in and add all of the spices (apart from the salt). Continue to fry the masala till a little oil releases from the mixture.

Add the roasted baingan to the masala and cook for a couple of minutes. You can add salt at this point. Serve hot with rotis and some raita.

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