Today Lets have a look at the traditional Baingan Bharata recipe/Eggplant.
Eggplant is a very good source of dietary fibre, vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.
You can prepare Bharata in 2 ways:
1. Roast it on a gas flame/ tandoor and then mix it with ingredients.
2. You can cook it like other vegetables with masalas.
The one we will cook today is a mix of both the varieties giving you the spicy cooked tandoor flavour.
Ingredients:
onion - 2(finely chopped)
tomato puree (1 cup)
Lal sabut mirch -1
sugar - 1/2 tsp
salt (as per taste)
chaat masala / aamchur - 1/2 tsp
jeera - 1 tsp
kashmiri lal mirch - 1 tsp
Green chilli - 2 finely chopped
Red chilli - as per taste
Garam Masala - 1.5 tsp
Dhaniya powder -2 tsp
Haldi - 1 tsp
garlic (7-8 buds finely chopped)
Aubergine -1
coriander leaves - to garnish
This is the one that you mostly get at the restaurants.So let's start step by step :
1. Take a baingan and roast it partially (don't roast too much). I live in Europe so I only have the oven to roast the baingan.You can use tandoor or gas flame.That gives a more authentic taste.
Keep the oven on grill mode with temperature above 200 degree to imitate a tandoor's heat.
2. Now get ready with all the masalas
3. Put a pan on the gas and use 'mustard oil' in a good quantity and let the oil cook for a few seconds.Once the oil is hot and does not smells strong any more add jeera , lal mirch sabut and chopped garlic
4. Once the garlic is soft, add chopped onions and hari mirch
5. Cook for 6-7 minutes and then add tomato puree. Also, add all the dry spices and now cook until the masala crumbles and starts leaving oil at the sides.
6. Now peel the baingan and mash it and then add to the mixture.If required add some water and cover the pan.Now let it cook for 5-7 minutes.
After that open the lid and fry until the sabji is dark red in colour.You can fry up to your requirements.
The more you fry the tastier it is but do not over do it, else the Bharata would turn dry.
Garnish it with coriander and server it with dal and roti :) happy cooking !!!
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