Baingan ka bharta is a very popular dish in north india made using big size brinjals. It comes as a very handy and tasty dish that tastes delicious with hot paranthas. The rich tomato onion gravy gives it a tangy flavour. The key is using the right amount of oil while preparing it. If less oil is used, the bharta becomes sticky and doesn’t taste good. Let’s see how we make tasty baingan bharta.
Cooking Time
15 minutes
Kitchen Standing Time
10 minutes
Servings
2 people
Ingredients:
• 1 Large sized brinjal
• 2 chopped onion
• 3 chopped tomatoes
• 1 chopped green chilly
• Chopped coriander leaves
• Salt as per taste
• ½ TBSP red chilli powder
• ½ TBSP degi mirch powder
• Mustard Oil for cooking
Step 1: Wash the brinjal well and place it directly over gas flame. Let it roast. The brinjal will start to change its color from purple to brown and the outer layer will start to look burnt. Turn the brinjal around and let it roast on all sides completely. It will get soft and cooked.
Step 2: Take the brinjal off the flame and place it in a bowl. Let it cool. Once it cools down, peel off the outer layer and press the brinjal gently to mash it. Keep aside.
Step 3: Take about ½ cup mustard oil in a pan and heat it. Now add the chopped onion and green chilly to the oil and saute until the onion turn golden brown. Add the chopped tomatoes and let them cook.
Step 4: Add salt, red chilli powder and degi mirch powder to the onion tomato mix and let it cook well until oil separates out.
Step 5: Now add the mashed brinjal and mix well. Let it cook until the brinjal gets mixed well with the onion and tomato, basically inseparable.
Step 6: Empty the pan in a bowl. Garnish with coriander leaves and serve hot with chapatis/paranthas.