Baingan Ka Bharta

Haan tou Dosto…aaj ki ye recipie aap sab ka dil khush kardegi…ji haan wahi inteqaami karwaii ki aarzu apni shiddat ke saath haath may belan ki jagah masher liye is recipie ke main ingredient baingan raja ko jub mash karenge aap tab aapko kaisa laga mujhe bataaiye zarur…aapka dil tuta hua ho,ya aap ne koii chot khaii ho..kisi ne aapko sataya ho..ya phir office may boss ne jhik jhik ki ho…biwi ya shauhar ne aapko samjhe baghair start le liya ho..tab khud ko control karte huye barha aapne ye socha hoga..kaash kaash kaash…mai in sab ka bharta bana sakti ya bana sakta….tou lijiye apne aapko cool karte huye is smoky bhartey ko sizzle kijiye…khud ko nahi…ye bharta aapko zayeqa hi dega, bilkul usi tarha jub ek zabardast narazgi ke baad aapka companion makhan malaai hojaata hai..aur aapse bharta banne ko hansi khushi phir se razi hojaata hai…ji haan ji haan bilkul ji…shauq se banaaiye ji bharta…per baingan ka…kyonki ghussa control karne ki cheez hai…aur Baingan bharta banne ki cheez hai….is lajawab bharte ka koii jawaab hi nahi…

Ingredients

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1 large purple Eggplant
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
5 Green Chillies, finely chopped
½ inch Ginger, finely chopped
4-5 cloves of Garlic, finely chopped
1 tsp Cumin Seeds / zeera
½ tsp Roasted Cumin & Coriander Powder
½-1 tsp Garam Masala
½ tsp Red Chilli Powder
½ tsp Aamchur/Dry Mango Powder/ 2 tbs tamrind paste
2 tbsp Oil / 1 tbsp Ghee
Coriander Leaves, finely chopped
Salt

Direction

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Prick the surface of eggplant with knife or fork which will help in even roasting of eggplants. Heat oven or grill and broil or grill the eggplant till its surface is wilted/charred and cooked, about 15-20 mins depending on the type of oven/grill you use. Or you can roast the eggplant on direct flame, on medium heat turning it around, till its surface is charred and the whole egg plant is cooked. This gives a lovely smoky flavour to the egg plant.

Place this grilled eggplant in a large bowl and cover it with a lid or cling film. Let the eggplant cool completely and sweat. Once cooled, peel the skin.

Mash the cooked eggplant with a potato masher or by hand and keep it aside.

Heat oil and ghee in a pan and add cumin seeds. When it sizzles, add finely chopped garlic and sauté for 30 seconds. Now add finely chopped ginger and green chillies and sauté it for another 30 seconds on medium flame.

Mix in finely chopped onion and sauté it on medium flame for 1-2 mins till it turnsgoldenbrown.

Now add garam masala, red chilli powder and cumin-coriander powder and sauté it for 30 seconds. Mix in finely chopped tomatoes and cook for 2-3 minutes on the medium flame till it releases its juice and turns pulpy.

Add mashed eggplant, dry mango powder and salt to taste and combine well. Let it cook on medium flame for about 10 minutes, stirring occasionally, till the whole mixture becomes little dry.

Serve hot garnished with finely chopped coriander leaves and enjoy with any roti / rice

Note

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To get smoky flavour to the eggplant, place mashed eggplant in a wide plate and place a small steel bowl in a centre. Then place few pieces of burning coal in the bowl and pour 1 tsp of oil or ghee on it. Cover the plate with wide lid and let it rest for 2-3 mins. This is the simplest way to get smoky flavour to your Bharta.

Insert 3-4 small garlic cloves in the eggplant by making small slit and roast it on the oven or on gas fire. The garlic inserted will get roasted along with the eggplant and gives it wonderful aroma and flavour.