Brinjals as we know them have come a long way , as the world becomes a smaller place. Small brinjals, stuffed with dry spices are relished across Indian , while the Middle east has its own version stuffed with minced meats. cooked as apertifs, salads, side dishes, dips , relishes , entrees , it is a versatile vegetable. We have already worked on a stuffed version in Maharashtrian Style in Vaangi Batata , now we proceed to the mashed side dish , Baingan Ka Bharta. Every region has its own slight variation. Staring from the cooking oil being mustard , peanut oil or vegetable oil. Next some places just boil and mash the brinjal , while some smoke the whole brinjal , then peel and mash it. I am doing a popular version here, but if you like a specific style, do ask and I shall send you the recipe.
1 large brinjal. ( While buying it make sure its weight is proportionate to its size) lighetr brinjals tend to have more seeds.
2 tblsp oil + oil for smearing
1 tsp each chopped green chilli, ginger, garlic
2 tblsp green coriander chopped
1 large onion finely chopped
1 large tomato finely chopped
1 tsp each turmeric powder, red chilli powder, dry coriander powder, cumin powder, garam masala.
1/2 tsp mustard seeds.
salt to taste
Wash , dry the brinjal and then smear it with oil. Don't be too generous with the oil or else it will drip while smoking and make a mess. On a medium open flame, roast the brinjal evenly on all sides. once the skin is toasted and hard, let it cool. Peel off the skin and mince the pulp.
Heat a heavy bottomed pan heat the 2tblsp oil , add mustard. When the seeds splutter add in the chopped chillies and ginger. saute for a minute. Add in the chopped oinons, cover and cook till light brown. Add in the garlic and saute. In a small bowl mix in the powdered masalas turmeric, chilli, coriander, cumin along with some water to make a thin paste. Add to the onions and saute well till the oil starts separating. Add the tomatoes and cover and cook till well mashed . Now put in the mashed brinjal pulp and mix well. Season with salt. Add in the garam masala powder and serve garnished with chopped green coriander leaves.
Best served with Roti, Phulkas, Paratha or Poori.
1 large brinjal. ( While buying it make sure its weight is proportionate to its size) lighetr brinjals tend to have more seeds.
2 tblsp oil + oil for smearing
1 tsp each chopped green chilli, ginger, garlic
2 tblsp green coriander chopped
1 large onion finely chopped
1 large tomato finely chopped
1 tsp each turmeric powder, red chilli powder, dry coriander powder, cumin powder, garam masala.
1/2 tsp mustard seeds.
salt to taste
Wash , dry the brinjal and then smear it with oil. Don't be too generous with the oil or else it will drip while smoking and make a mess. On a medium open flame, roast the brinjal evenly on all sides. once the skin is toasted and hard, let it cool. Peel off the skin and mince the pulp.
Heat a heavy bottomed pan heat the 2tblsp oil , add mustard. When the seeds splutter add in the chopped chillies and ginger. saute for a minute. Add in the chopped oinons, cover and cook till light brown. Add in the garlic and saute. In a small bowl mix in the powdered masalas turmeric, chilli, coriander, cumin along with some water to make a thin paste. Add to the onions and saute well till the oil starts separating. Add the tomatoes and cover and cook till well mashed . Now put in the mashed brinjal pulp and mix well. Season with salt. Add in the garam masala powder and serve garnished with chopped green coriander leaves.
Best served with Roti, Phulkas, Paratha or Poori.
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