Baingan Palak Bharta (Smoky Eggplant - Spinach Curry - South Indian Fusion Style)

       
          Baingan Bharta is very popular and an integral part of a Punjabi platter. It is a very easy side dish where the eggplant is grilled on an open flame till it is charred, peeled, mashed and then stir fried. It is best enjoyed with chapattis or tandoori roti. 

          But today I prepared the same old Baingan Bharta with a twist in a South Indian Style. I also added some chopped spinach (for a healthy touch), sambar powder and curry leaves, besides other dry spices. The end result was simply yummy with a different flavour. You may also add some chopped tomatoes if preferred. So check out the step by step pictorial recipe to prepare it.


          

• 1 large Eggplant 
• 1-2 bunches spinach, chopped along with the stems
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 large onion, chopped
• 1 tsp. ginger, chopped finely
• 1 tsp. garlic, chopped finely
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder 
• 1 tsp. sambar powder
• sliced onion, coriander leaves, fresh lime & fresh chilies 

           Slit the eggplant into half but let it remain intact. Apply few drops of oil all over it as this helps to peel the skin off easily.

          Roast on an open flame till the skin is charred. Cool and peel the skin off. Mash well and keep aside.

          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida and cumin seeds. Sauté for a few seconds.

          Then add the onion, ginger, garlic, curry leaves and green chilies. Sauté till light brown. Add all the dry spices and give it a stir. 

          Now add the chopped spinach and stir fry on a medium flame till the moisture has evaporated.

          Add the mashed eggplant and continue to stir fry for 2-3 minutes. When done, switch off the flame and garnish with sliced onion, fresh lime, fresh chilies & coriander leaves. Serve as a side dish with any Indian flat bread.

                      Roast eggplant on an open flame till the skin is charred. Cool & peel
                      the skin off. 

                       Mash well & keep aside.

                      Heat oil & temper with mustard seeds. Allow it to splutter. Then add 
                      cumin seeds & asafoetida. Sauté for a few seconds.

                   Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown.

                       Add all the dry spices and give it a stir. 

                      Add chopped spinach & stir fry on a medium flame till the moisture
                      has evaporated.

                      Add mashed eggplant & salt. Mix well & sauté for 2-3 minutes.

                   Garnish with sliced onion, fresh lime, fresh chilies & coriander leaves & enjoy 
                   with any Indian flat bread.