JEYASHRI SURESH
The smoky, roasted eggplant mash with spices (baingan bharta in Hindi) is a popular dish in North India.
Once the eggplant is roasted, mash it up before cooking it with ginger, onion, tomatoes and spices. The flavour comes from roasting the eggplant well. It is best enjoyed with hot rotis or paratha.
Preparation time: 15 minutes Cooking time: 35 minutes Serves: 2
Ingredients
1 big brinjal (eggplant) 4 cloves of garlic 1 tbsp oil 1 tsp cumin seeds 2 finely chopped green chillies 2 finely chopped onions 1 tbsp ginger garlic paste 2 finely chopped tomatoes ½ tsp turmeric powder 1 tsp red chilli powder ½ tsp coriander powder ½ tsp garam masala powder Salt as needed ¾ cup water Coriander leaves to garnish.
Method:
1) Wash and pat dry the brinjal. Add drops of oil. 2) Slit the brinjal and insert the garlic cloves. Roast well on all sides. Once room temperature is reached, remove the skin. 3) Cut out the top portion and mash well using a fork. 4) In a pan, take 1 tbsp of oil and add the cumin seeds and chillis. 5) Cook for a minute and add the onions. Keep 1 tsp of onions to garnish at the end. 6) When onions are translucent, add the ginger-garlic paste and cook till the raw smell evaporates. 7) Add the tomatoes and cook for a minute. 8) Add turmeric powder, red chilli powder, coriander powder and garam masala. Add ½ cup of water. Mix well and cover. Cook for 3 minutes. 9) Add the mashed brinjals and ¼ cup of water. Mix well. Cook for a minute and switch off the flame. 10) Add the coriander leaves and finely chopped onions on top.
Notes:
a) Ensure the brinjal is firm inside before mashing it. b) Baingan bharta has to be in a semi-gravy consistency.
Jeyashri Suresh runs the vegetarian food website www.jeyashriskitchen.com
