The Hindi word Baingan Bharta means, "A dish prepared using mashed/pureed eggplant and spices"
Baingan/Baigan - Eggplant
Bharta - roughly mashed/pureed vegetable
In India, the eggplant is mostly roasted in tandoor oven. This type of roasting can now be done in several ways as it suits our modern lifestyle. Some households use gas stove for roasting while some use conventional oven or microwave. A point to remember is, "roasting the eggplant under the direct flame will give exactly the same result as roasted in tandoor". I don't have a gas stove hence I have used my microwave to mash the eggplant. The smoky flavor of eggplant would be absent in this method, but still the taste is good. Some folks would prepare this dish using raw ingredients just like a salad(but baingan has to be roasted), however I prefer the baingan with cooked ingredients as said below.
Preparation time: 15 minutes
Cooking time: 30 minutes
Eggplant/Aubergine/Brinjal - 1 no, large size
Oil - 2 tablespoons
Cumin seeds - 1/2 teaspoon
Ginger garlic paste - 1 teaspoon
Green chillies - 2 nos, finely chopped
Onion - 1 no, large size, finely chopped
Tomato - 2 nos, medium size, finely chopped
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Garam masala - 1/8 teaspoon
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - for garnishing
Water - 1/4 cup (Optional)
1) Wash and wipe the eggplant. Slightly coat it with oil.
1) I like the gravy with less oil and hence added water. If you prefer, you can add extra oil and skip the step of adding water.
Linking this recipe to Dish it Out- Brinjal N Garlic event guest hosted by Sangee.