Baingan Bharta (Mashed Eggplant Curry - Fusion style)

 

          Baingan Bharta is a most common dish in any Punjabi household. It is generally served in  dhabas across the country and is also considered as a very popular side dish in all North Indian restaurants. 

          However, I gave a slight twist to the original recipe by adding some kasuri methi (dry fenugreek leaves) to give it a fusion touch. It turned out very yummy and fragrant. Serve it along with tandoori roti, naan or any Indian bread for a healthy and a wholesome meal. So check out a quick step by step pictorial recipe to prepare my version of this simple delicacy. 

 

          For this recipe, large variety of eggplants are roasted on an open flame. The pulp is then mashed and sautéed with onion, ginger, garlic, green chilies and few dry spices to make a yummy side dish.

          For a smoky flavor, you can place a live charcoal in a small container and put it in the center of the prepared dish. Then add a tsp. of ghee over it and quickly cover with a lid. Open after 5-10 minutes. This gives a nice smoky fragrance to the dish. 

• 1 big Eggplant 
• 2 onions, chopped
• 1" ginger, sliced finely
• 2-3 garlic cloves, chopped
• 2 green chilies, chopped
• 1-2 tomatoes, chopped
• 2 tbsp. mustard oil
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 2 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. coriander leaves

          Give two slits to the eggplant, but without disturbing the stem. Apply some oil all over as it helps to peel off easily. 

          Roast it either in the oven or on the gas stove till the skin is charred. Cool and peel off the skin. Mash well and keep aside.

          Heat oil and temper with the cumin seeds and asafoetida. Then add onion, ginger, garlic and green chilies and sauté till light brown. 

          Add all the dry spices (except salt) and stir fry for a few seconds. Now add the chopped tomatoes and cook till it is well mashed.

          Add the eggplant, salt and kasuri methi and stir fry for two minutes or till everything is well blended. 

          When done, garnish with coriander leaves and serve with tandoori roti, chapatti or with any Indian bread.

                         Roast the eggplant till the skin is charred. Cool and peel off the skin. 

                                  Mash well and keep aside. 

                                  Heat oil and temper with the cumin seeds and asafoetida. 

                     Then add onion, ginger, garlic & green chilies & sauté till light brown. 

                               Add all the dry spices (except salt) & stir fry for a few seconds. 

                                  Now add the chopped tomatoes & cook till it is well mashed.

                     Add the eggplant, salt & kasuri methi & stir fry for two minutes or till

                     everything is well blended.

                                  When done, garnish with coriander leaves.

                                 Serve with tandoori roti, chapatti or with any Indian bread.