• 1 big brinjal 2 onions chopped 2 tomatoes chopped 1 teaspoon garlic- ginger paste 4 cloves of garlic 1 teaspoon cumin seeds ½ teaspoon garam masala ½ teaspoon chilli powder Salt to taste A pinch of sugar Coriander leaves for garnishing

BRINJAL BHARTA – RED MASALA

This brinjal bharta is a north Indian style of cuisine. The beauty of the dish depends on mashing the brinjal/ egg-plant/ auberginebainganvangi. It  needs to be creamy and homogenous. The Goan style (Vangya che bharta) is more healthy as it does not require any oil and requires only mixing of ingredients (I will post this later……….). This dish can be eaten with rotis  or parathas.

 

METHOD:

  1. Make 4 slits on the brinjal/ egg-plant/ aubergine/ baingan/ vangi, one on each side. Stuff a garlic clove in each slit.
  2. Apply oil all over the brinjal and roast it directly on the flame turning the brinjal frequently so that the entire skin is properly charred. The skin has to be charred and the brinjal has to be cooked well so keep the flame low and cook slowly.
  3. Peel off the burnt skin and mash the brinjal properly.
  4. Similarly directly roast the tomatoes on the flame till the skin is charred. Now peel off the charred skin and chop it finely.
  5. Heat ghee or oil and fry the onions till golden.
  6. Add the ginger –garlic paste and fry well.
  7. Add the tomatoes, cumin powder , chilli powder  and garam masala spicepowder. Fry well till oil separates.
  8. Now add the mashed brinjal ,salt,  sugar and cook for 5 minutes.
  9. Garnish with coriander leaves.

Baingan Bharta Red.jpg