Baingan Bharta is a onion tomato based gravy with roasted eggplant. the most special part is roasting the eggplant directly in fire which leaves smokey flavor in the gravy. It goes very well with roti. I tried this for the first time, result was good.
Eggplant is one of the high fibre vegetable with low calories. It is also rich in antoixidant, vitamins and minerals. It has iron, copper, manganese, magnesium, potassium, vitamin k and c. It regulates blood cholesterol and sugar. It helps to fight against cancer cells. It reduces the risk of heart disease.
Most favorite part is I tried this recipe with our garden veggies (Eggplant, tomato, green chili)
INGREDIENTS
Eggplant (Bigger size) - 1
Oil - 2 Tbsp
Cumin seeds - 1 tsp
Onion - 1 (Big)
Tomato - 2 (Big)
Green chili - 2
Garlic cloves - 2 Big
Ginger garlic paste - 1 Tsp
Turmeric powder - 1/4 tsp
Chili powder - 1/2 Tsp
Coriander powder - 1 Tsp
Garam masala - 1/4 Tsp
Coriander leaves (chopped) - 2 Tbsp
Lemon juice - 1 Tbsp
Salt - as per the taste
PROCEDURE
To roast eggplant
1. Wash and pat dry the eggplant (from our garden)and remove the stalk.
2. Make 4 or 5 slits with knife and insert small pieces of garlic cloves.
3. Brush oil on the surface of the eggplant and insert long skewer ( I used paniyaram metal turner ) from the back of the eggplant.
4. Roast the eggplant over the direct fire in the medium heat for 10 minutes,turning it often for even cooking.(Skewer move easily through the eggplant shows that it completely cooked from inside)
5. Once it is cooled, remove the skin , using wet hand remove the burnt dust from it.
6. Grind or mash the roasted eggplant to coarse paste and keep aside.
Gravy
7. Heat a wide pan, add oil and seasoned with cumin seed.
8. Then add in the chopped onion, green chili with little salt and saute until translucent.
9. Add ginergarlic paste, saute till the raw smell goes off.
10.Its time to add the masala powder (turmeric, chilli, coriander ) and saute till the raw smell goes.
11. Then add chopped tomato and cook until it become mushy.
12. Its is the right time to add the grounded roasted eggplant and mix well and add 1 cup of water and garam masala and allow it to cook in medium low flame for 5 minutes.
13. Finally add chopped coriander leaves and switch off the flame.
14. Squeeze fresh lemon juice before serving.
15. Smokey and tasty gravy is ready to serve with roti, pulka or flavored rice.
Wow
ReplyDeleteThank you ☺️
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