Baingan (Eggplant) Bharta
Spicy, roasted Aubergine, anyone? Sounds impressive when you call it Aubergine, innit? But it’s the humble Egg Plant we’re talking about here (a rose by any other name, blah, blah, blah…). Some folks are allergic to the egg plant seed- my sympathies. But those who can handle it, here’s a dish that’s as easy to make as boiling an egg (well, almost!)
Ingredients
1 large, light weight Baingan(egg plant).
4 tbsp mustard oil
2 medium onions, sliced
2 medium tomatoes, sliced
4 cloves garlic, finely sliced
3-4 finely chopped green chillies
Large bunch of coriander leaves, chopped
Salt to taste
Preparation
Take liberal amount of mustard oil and apply on the skin of the Baingan(egg plant). Poke a few holes in the Baigon at several places with a fork or a knitting needle. Now you have to roast Baingan(egg plant). This can be done on the open flame of a gas burner or on a hot plate though the hot plate could be a bit messy and take a little longer. Frequently turn the Baingan(egg plant)while it is roasting. When the outer skin becomes like charcoal, it is cooked. Do not worry about over burning it. It will be OK.
When the Baingan(egg plant)cools take the skin off by hand. Some black charred bits will remain on the Baigon but don’t bother. It will add to flavor of the Baingan(egg plant).
Now take the stalk off the top and split it. If there are too many seeds it would be better to throw the seeds out though in India we eat the seeds too. Mash the roasted Baingan(egg plant) well.
Add salt to taste, green chillies, onion, garlic, coriander leaves and 2-4 tea spoon of mustard oil. Mix well and keep aside.
Heat 2 tsp of Mustard oil in a frying pan and lightly fry the Bharta.
To amp up the Bharta you can add golden fried shrimps and dress it with slices of boiled eggs. Garnish with fine chopped green chilly and coriander leaf.
Ready to serve. Goes well with roti or plain white rice.
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