Ingredients:
1 large brinjal
1 medium sized onion finely chopped
1 green chillie
1/4 tsp red chilli powder
2-3 tbsp finely chopped coriander leaves
1 sprig curry leaves
oil for tempering
salt to taste
1 tsp mustard oil (optional)
Method:
Wash and wipe dry the brinjal.
Prick holes in the brinjal on all the sides using a fork, brush a coating of oil on it.
Roast the brinjal in hot oven or on an open fire.
Once it gets roasted evenly, dip it in cold water.
Remove the charred skin of the brinjal.
Mash it thoroughly, such that there are no lumps of brinjal left.
Heat oil in a pan. Add mustard, once it starts to splutter add curry leaves and wait till it splutters.
Add the chopped onions fry lightly...let the crispyness remain.
Add the mashed brinjal, green chilli,red chilli powder, salt and mix well.
Cook for sometime. Take off the flame.
Add chopped coriander leaves, mustard oil (optional) and mix well.
Serve with chapaties or phulkas.
8 comments:
love this dish. I had tomatoes too.
nice step by step instructions..
Brinjal on the stove looks lovely !
Nice dish !
This looks so good.Baingan is my fav veggie and i make this often.Looks perfect!
Poonam - Thanks for the suggestion. Haven't tried tomatoes in bharta as yet, will surely give it a try the next time I make this dish :), TC
Sathya - Thanks, TC ;)
Nithya - Baingan...esp..baigan bharta is my favourite too! TC
Roasting the brinjal just adds great flavor! Thanks for the recipe!
Nice recipe. I add tomatoes too. I have never roasted it directly on flame. I usually boil it. I am never able to find a brinjal with a stem to hold while roasting. Once i tried doing it in an oven but did not get that roasted flavour.
Namratha - wow tomatoes are a popular choice in this dish looks like :) mmm..I must try it sometime. The brinjal sit easily on my gas burner :) I've never had a problem ever! Try roasting the brinjal vertically and horizontally on the gas burner using kitchen tongs. I use the tongs to turn the large brinjal and roast it horizontally on all sides(oopartuchak).
TC
Chance dupon you rblog; good recipe and the pictures for the technique!
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