Baingan Bartha

Ingredients
  • Egg Plant (Large) – 1
  • Corn & Peas – 1/4 cup
  • Onion (medium) – 1 finely chopped
  • Shallots – 4 nos finely chopped
  • Tomato (medium) – 1 finely chopped
  • Garlic – 2 nos
  • Ginger – size of two garlic
  • Ginger Garlic Paste – 3/4 tsp
  • Oil – 1 1/2 tbsp
  • Cumin Seeds – 1/2 tsp
  • Turmeric Powder – 1/8 tsp
  • Salt
  • Cumin Powder – 1/2 tsp
  • Chili Powder – 1 1/4 tsp (medium spice)
  • Garam Masala Powder – 1 tsp
  • Kasuri Methi (crushed) – 2 tsp
  • Lemon Juice – 1 tsp
  • Coriander leaves – few sprigs
  • Water – 1/2 cup

Method

  • Preheat the conventional oven @ 475 F. Massage the egg plant with oil and put it in the oven for 30-40 mins. The eggplant gets smoked and becomes soft from inside. The eggplan t is ready when we can peel of its skin easily. Peel the skin, now we have mushy eggplant, mash it well. I use knife to cut it into small chunks, you can also do it in hand(it might be hot) or put it in a blender.
  • On a normal stove, roast it on direct flame until it get mushy from inside
  • Add oil in a kadai, when hot add cumin seeds. Then add the chopped ginger, garlic and fry until it color changes.
  • Now add chopped onion, shallot and fry it until it turns golden brown. Add turmeric powder while frying.
  • Add some salt, and then add tomatoes. Salt lets onion and tomato shed water quickly and helps them to cook into a nice gravy. Close kadai with a lid until it becomes mushy.
  • Add ginger garlic paste. Can skip this if you don’t prefer too much of ginger garlic in your food.
  • Add peas, corn and let it blend nicely with the onion, tomato gravy.
  • Then add egg plant, cumin powder, chili powder, garam masala powder, salt, kasuri methi.
  • Add half cup of water and let it cook in sim.
  • Garnish it with coriander leaves and squeeze some lime.
  • Wow the baingan bartha is ready to be served with rotis or any bread of your choice.

I would like to submit this to Fall in love – Brinjal blog event hosted by Sanghi’s food delights.
Also, to Vicky’s ‘Side dish for Chappathi‘ blog event.

You are awesome!!! Thanks a bunch for leaving your valuable comment. It certainly makes me happy and helps me to learn and improve.

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