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A yummy and simple to make Indian dish.
1-2 no.- Large size Eggplant/Brinjal
1/2 cup - Chopped tomatoes ( or make a tomato puree )
1 tbs - Grated Ginger
4-6 no.- Garlic cloves
4-6 no. - Green Chilies
1 tbs - Cumin seeds
2 tbs - Curd
1/4 tbs - Asafoetida ( optional)
2-3 no - Onions
1 tbs - Peanut powder ( optional )
1 tbs - Coriander powder
1 tbs - Red chili powder
1 tbs - Turmeric powder
2-3 tbs - Oil
Few Coriander leaves
Salt to taste
For making the Bharta, Eggplant needs to be roasted.
Grease the Eggplant with little oil, and roast on a cook-top at low flame. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks soft. The eggplant would 'cave in' on itself, an indicator it is fully roasted. We can also grill it on a oven till it turns soft
Cool and peel the skin of roasted eggplant. Mash the pulp thoroughly and keep aside.
In a pan take 2-3 tbs oil and the cumin seeds at medium flame . When they start crackling add onions and saute onions to light brown. Now add ginger, garlic and green chilies and cook for another 3-4 minutes.
Add turmeric powder, coriander powder along with tomato puree. Sauté for 4-5 minutes, add salt and mix well.
Add curd, peanut powder, asafoetida, and sauté for another 2-3 minutes.
Now add mashed Eggplant, give it a good stir on medium flame for about 10-15 minutes.
Baigan Bharta is ready, garnish it with fresh coriander leaves.
This looks amazing. I'm about 90% raw but when I cook, I try to prepare healthy, flavorful whole foods dishes. This sounds perfect. Thanks so much for sharing.