BAINGAN BHARTA (Mashed Eggplant/Brinjal Curry)

BAINGAN BHARTA (Mashed Eggplant/Brinjal Curry)
Monday, May 21, 2007

Rashmi never liked Eggplant, but I (Maneesha) always loved it. My favorite eggplant dish is Baingan Bharta (Mashed Eggplant/Brinjal). It is a very delicious north Indian curry. There are many ways to prepare it, but I am writing the one which is easy to make without compromising with the original taste.
Brinjal or eggplant is very nutritious. It is low in calories and contains vitamin D. It also controls LDL cholesterol.

Cooking time: 45 min

Serve: 2-3

INGREDIENTS:

1 large sized eggplant (brinjal)
1 – medium sized onion (finely chopped)
2 – medium sized tomatoes
2 - Green chilies (coarsely chopped)
¼ cup – green peas
8-9 cloves of garlic finely chopped
1 tsp - Ginger paste
1 tsp - Lime juice
2 tbsp - Oil (Preferably Mustard)
¼ tsp – Asafoetida ( Heeng powder)
½ tsp - Turmeric Powder
1 tsp Coriander Powder
½ tsp Cumin Powder
1 tsp ghee (optional)
½ tsp Garam Masala
½ tsp Red Chili powder
Chopped fresh coriander/cilantro leaves
Salt to taste

Method:

Wash the eggplant (brinjal) and 1 tomato. Wipe them properly. Apply 2-3 drops of mustard oil on their surface. Make a vertical cut in the eggplant and poke it with a knife at 7-8 places to avoid bursts while roasting. Don’t cut the tomato.
Preheat your oven to 400 - 450 F and bake the eggplant and tomato for 30 min or until their skin starts to peel off easily. They will become soft and wrinkles will be visible due to burnt skin.
I personally prefer roasting eggplant and tomato on a stove at medium low heat, but it is a bit inconvenient for some people. But, I bet it is worth as the taste improves considerably. Keep rotating the eggplant and tomato regularly so that they cooked uniformly. Roast them until the skin becomes soft and you can peel them easily with your hands. Be careful; don’t get your hands burnt.

Remove both eggplant and tomato from heat. Keep them in a bowl of cold water and let them cool for 10 min.
Peel off their skin and remove the stem of eggplant.
Mash them with your hand or a potato masher so that there does not remain a lump.
Heat the oil in a pan and add chopped green chili, garlic, ginger paste and asafoetida powder. Fry it over medium heat for 30-40 sec. Add chopped onion and sauté till they turn translucent. Add 1 chopped tomato, green peas, turmeric powder, coriander powder, cumin powder, garam masala, red chili powder and fry at medium heat for 3-4 min or until oil starts separating from the mixture.
Add mashed eggplant and tomato to this mixture. Add salt and mix it well. Cook it for 8-10 minutes on low heat.
Remove it from heat. Sprinkle lime juice over it. Add a teaspoon of ghee if you want to make it rich. Garnish it with chopped green coriander leaves. Serve it hot with rice or chapattis (made of 50% wheat flour + 50% gram flour) or litti.

Useful Tips:

Mustard oil is a key ingredient. Although it is ok to use any other oil, but traditionally mustard oil is preferred.
Try to remove as many seeds as possible. Remove the portion of the pulp which is a bit lumpy and does not get mashed properly.

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