Baingan (Brinjal) Bharta in an Asian dish mostly made in India, Pakistan and Bangladesh. It is a vegetarian dish and is known for the smoky flavour that it gets due to the procedure of cooking this dish. It has many versions of recipes. You will find a lot of them on the internet. I found a very simple recipe one day but I am not able to find it again. It has only 6 ingrdients including salt.
I do not have step by step pictures. Check this site for most apt pictures. My recipe is very simple. Simplest in fact, compared to the others on the internet but I promise it is a lip smacking as others.
All you need – Ingredients
- 1 medium size bringal (take only as big as your stove)
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 2 tsp oil
- Handful coriander finely chopped
- Red chilli powder 1 1/2 tsp
- Salt as per taste.
- Rinse the baingan (brinjal) in water. Wipe it dry with a kitchen napkin. Apply some oil, only enough to grease it lightly and keep it for roasting on an open flame. Use the net shown in the pictures for convenient roasting. Let it cook well on one side. The skin should char and turn into black skin. Rotate on the other sides and let it roast well.
- Once done, check with knife. It should pass through easily.
- Remove the brinjal from heat and add to a vessel that has water. Let it cool.
- Once it is cool enough for you to touch it, remove the skin. Be careful. The charred skin might get mixed with the rest of the pulp.
- Take a kadai. Add oil and onion to heated kadai. Stir till onion changes colour. Add tomato and cook it well. Add red chili powder.
- Pulp the brinjal and add to kadai. Add salt and stir. Put a lid and let it cook for 10-15 mins.
- Add chopped coriander, stir and put the lid for couple of more minutes.
Baigan Bharta is ready to serve. Serve with hot chapatis or a side dish with rice.
Note: 1 medium size brinjal is not enough for 2 serves if you are only planning to have chapati and bharta.
Enjoy cooking and send me pictures!
Picture Courtesy: http://www.vegrecipesofindia.com/