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Baingan Bhata is a Punjabi dish prepared using large brinjals or eggplant, Traditionally, the eggplant is roasted on charcoal to get the smokey flavor, peeled, mashed and then cooked with onion, tomato and spices. This dish goes well with hot rice, or roti, phulkas or chapati. In this recipe, the eggplant is roasted on open flame.
Ingredients:
Large Purple Brinjal – 1
Onion -1, peeled and chopped
Tomato – 1, chopped
Green Chillies – 2, slit
Coriander Leaves – 1 tbsp
Turmeric Powder – 1/4 tsp
Red Chilli Flakes – 1 tsp
Sugar – 1 tsp
Red Chilli Flakes – 1 tsp
Sugar – 1 tsp
Oil – 1 tsp
Salt to taste
For Seasoning:
Mustard – 1/2 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chillies – 2, cut into pieces
Curry Leaves – 4
Asafoetida – a pinch
Oil – 1 tsp
Method:
- Grill brinjal on open flame or microwave till brinjal becomes soft and shrunken.
- Let it cool and de-skin.
- Mash the brinjal slightly.
- Heat oil in a pan.
- Add cumin seeds, mustard seeds, dry red chillies, curry leaves.
- When mustard starts to splutter, add asafoetida. Mix well.
- Add chopped onion and green chillies. Saute until onion becomes translucent.
- Add tomatoes and saute till it becomes soft and mushy.
- Add salt, turmeric powder, sugar and 1/4 cup water. Cook for 2 minutes. Turn off the heat.
- Add mashed brinjal and red chilli flakes. Mix well.
- Garnish with coriander leaves.
- Serve hot with steamed rice, rotis etc.,
