Aubergine/brinjal/baingan is a highly underrated vegetable and is hated by most. Even I used to hate it to a great extent, but when I started cooking with it I developed a liking and now I desperately find ways to incorporate them into my cooking.
Baingan bharta is basically the Indian version of baba ganoush although the latter is more like a dip for your chips and has tahini and olive oil as one of the main ingredient. Baingan bharta is a smoky, mashed, stir-fry made using an onion tomato base and basic spice powders. The smoked flavour in this dish is incorporated when the aubergines are roasted on direct flame. This spicy and creamy dish will brighten up your mundane chapathis.
Let’s start cooking, shall we?
INGREDIENTS
Serves – 2-3
- Aubergine – 1, large size
- Garlic – 5 cloves
- Green chillies – 2, finely chopped
- Onion- 1 medium finely chopped
- Tomato – 1 large , finely chopped#
- Ginger garlic paste – 1 tsp
- Cumin seeds – 1 tsp
- Turmeric Powder – ¼ tsp
- Red chilli powder – ½ tsp
- Coriander powder – ½ tsp
- Oil – 1tbsp
- Salt – to taste
- Lime juice – 2 tsp
- Fresh Coriander – finely chopped
METHOD
1.Wash and dry the aubergines using a tissue paper or dry towel. Make about 4-5 deep slashes on the surface of the aubergine. Stuff the garlic cloves in those slashes.
2.Apply oil of the surface of the aubergine and roast in the oven at 180° F for about 30-35 minutes. The skin of the aubergine should be all wrinkly and the flesh should be soft.
3.Once done and warm to handle, peel of the skin and finely chop/mash the flesh of the aubergine. Keep aside.
4.Heat oil in a wok/pan and add in the cumin seeds. When they sizzle, add the onions and green chillies.
5.Sauté till the onions turn soft and add the ginger garlic paste. Fry till the raw smell of ginger garlic goes away.
6.Mix in the tomato, turmeric powder, red chilli, powder, coriander powder and salt. Cook till the tomatoes turn mushy and the mixture starts leaving oil on the sides. Add 1 tbsp water if the mixture looks too dry.
7.Add the chopped/mashed aubergine flesh in this and mix well. Check for salt and cook covered for 2-3 minutes on medium flame. Switch off the flame and add the lime juice. Mix well.
8.Garnish with chopped coriander. Serve hot with ghee smeared phulkas/chapathis.
NOTES
- Instead of roasting in oven, the aubergine can be roasted on direct flame. When doing so, do not apply too much oil on the surface and line the stove top surface with aluminium foil. Since I didn’t have access to direct flame, I used the oven for roasting.
- Stuffing garlic while roasting imparts a really nice flavour to the dish.
- You can also smoke the dish towards the end for an added smoky flavour. To do this, take a small bowl with a piece of hot coal in it. Place this in the prepared baingan bharta bowl/wok and add few drops of ghee or oil on the hot coal and immediately close the bowl. Open after 5 minutes for that extra smoky taste.
The Greedy Tummy 