Baingan Bharta Recipe or Bhurta/ Homemade Roasted Eggplant Recipe by Tarla Dalal

Baingan Bharta, a famous north Indian subzi recipe made by roasting the brinjal on an open flame.
Recipe Link : http://www.tarladalal.com/Baingan-Bharta-(-Swadisht-Subzian-Recipe)-4329r

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal

Baingan Bharta

Roasted, peeled and mashed, the brinjals transform into an aromatic ingredient perfect to create this traditional Punjabi subzi. Cooked along with tangy tomatoes and pungent ingredients like onions, ginger and green chillies, Baingan Bharta is an accompaniment that goes equally well with rotis and rice, making you have much more of the main course! Take care to cook the brinjals well till the skin chars and starts curling, ready to be peeled.

Preparation Time: 10 minutes.
Cooking Time: 19 minutes.
Serves 2.

1 large brinjal (baingan / eggplant)
Oil for greasing
1 tbsp ghee
1 tsp cumin seeds (jeera)
½ cup finely chopped onions
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp finely chopped green chillies
½ cup finely chopped tomatoes
½ tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
½ tsp garam masala
Salt to taste

For the garnish
2 tbsp finely chopped coriander (dhania)

1. Grease the brinjal with a little oil, make slits all over the surface at equal intervals and roast over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.
2. Cut the stem and discard it. Peel the skin and mash it using a potato masher. Keep aside.
3. Heat the ghee in a broad non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
5. Add the ginger paste, garlic paste and green chillies and sauté on a medium flame for a few seconds.
6. Add the tomatoes, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
7. Add the roasted and mashed brinjal, garam masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.