This popular Indian dish is served in various ways. People from Gujarat blast the brinjals, skin and pulp them and serve it with chopped green onion, white onion, green garlic and raw powdered masalas with loads of oil. This is usually eaten on a cold day with bajra ka rotla and jaggery. Those in the north however cook the brinjal pulp yet again with onion and tomato and masalas. Some even add yoghurt. I prefer the double cooked version without the yoghurt.
What’s however interesting is that the roasted and pulped brinjal is also used for a lot of Mediterranean dishes, the closest rival is the classic Baba Ganoush or the egg plant dip!
Baingan ka Bharta
- 1 large brinjal
- 2 onions skinned
- 2 tomatoes
- 1 teaspoon kitchen king masala
- Red chillie powder, turmeric and coriander-cumin powder
- Salt to taste
- 1 teaspoon oil
- 1 tablespoon ginger-garlic-chillie paste
1. Coat the brinjal, onion and tomato with oil and roast them on an open flame till cooked. You can also cook these in an oven.
2. Once well cooked, let cool and skin them.
3. With a knife mince the brinjal.
Grind the onion and tomato together.
4. In a thick bottom pan add the oil. When its hot add the cumin seeds and asafoetida.
5. When the seeds start to sputter add the ginger-garlic-chillie paste.
6. When the paste is well cooked add the onion-tomato mix. Cook till it changes colour.
7. Now add the masalas and cook till oil separates.
8.Add the pulped brinjal and salt and cook for 10 minutes.
9. Garnish with chopped coriander leaves. Serve hot with a dollop of pure ghee.
For the Baba Ganoush
1. Combine the eggplant mince with minced garlic, 2 tablespoons of olive oil, 2 tablespoons of tahini, cumin, 2 tablespoons of the lemon juice, the salt and a pinch of red chillie powder. Mash well. Cool and season with lemon juice.
To serve, add a tablespoon on oil, and some freshly chopped parsley.