This is a Punjabi dish. Bharta means “Mash”. The boiled vegetables and ingredients, mash and cook them together. The usual Punjabi baigan Bharta is prepared with a generous dose of onions. But I tried without onion, it came out very well.
Ingredients:
 |
| Sweet Peppers |
Eggplant – 2 purple round, medium-sized
Tomato – 2 large chopped finely
Grated Ginger – 2 tbsp
Green chili – 1 chopped
Sweet mini peppers. - 6 nos
Turmeric Powder -1/4 tsp
Jeera – ½ tsp
Chili powder – to taste
Salt – to taste
Garam masala – a tiny pinch
Butter – ¼ tsp
Water – 2tbsp (optional)
Method:
Baigan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:
- Roast on a gas cook top by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. OR Brush little oil on the eggplant and put it in the microwave for 10-15 minutes till it's almost boiled. In this recipe, I do it on my gas burner. Peel of the skin. Mash well and keep aside.( De-seed the eggplant if you don’t like the seeds)
- Take a wok, heat the oil and splutter the Jeera. Add ginger, sweet peppers, turmeric powder, chili powder and garam masala powder. Fry for a minute. Then add chopped tomatoes, green chillies.
- Cover and cook for four minutes. Stir occasionally.
- Add butter, mashed eggplant, garam masala powder and salt and blend well. Add a little water (if you need).On high flame cook for two minutes till everything blends well and look the same color.
- Garnish coriander leaves top on it.
- Serve hot with chapatti, Nan.
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