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Baingan Bhartha (Smoky Mashed Brinjal)

I have come across a lot of people who dislike Brinjal from the bottom of their hearts. I too was one of them, till the foodie in me got the better of me, getting me to be a little adventurous. Am I thankful for that change?? You bet !! One thing I realised after trying this dish was that, Brinjal wasn’t that bad after all. Gone were the days when I used to find an excuse to not have Brinjal. It was D’s turn now and I must say, he is following in my footsteps. He would plainly refuse to even taste. All this changed during our recent trip to a resort called Tribal Camp in Pench. We were served Baingan Bhartha during lunch there. The moment I tasted it, I was bowled over. That was the best Bhartha I have ever tasted in my life. Though it took a while to convince D to try it, he too loved it. He not only took a second helping, but went a step ahead and asked the waiter to get the recipe for him. Isn’t that cute?? Though I got the recipe, to my disappointment, it didn’t have the measurements.

Once home, while I was going through my collection of Jiggs Kalra’s recipes I spotted the same recipe, albeit with all the measurement. I tweaked it a bit to my likings though. The challenge for me was to see a ‘Happy Face’ in D. I sure did !!! Yippee !!!

Baingan Bhartha

Source: Jiggs Kalra

Baingan Bhartha (Smoky Mashed Brinjal)

I have come across a lot of people who dislike Brinjal from the bottom of their hearts. I too was one of them, till the foodie in me got the better of me, getting me to be a little adventurous. Am I thankful for that change?? You bet !! One thing I realised after trying this dish was that, Brinjal w

Ingredients
  

  • 250 gms Brinjal Whole
  • 1 onion Finely chopped
  • 1 teaspoon Ginger paste
  • 2 - 3 green chillies Finely chopped
  • 1 tomato Finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Chilli powder (I used Kashmiri chilli powder)
  • to taste Salt
  • 1/2 teaspoon Cumin seeds
  • pinch Cumin powder a
  • 2 tablespoons butter Ghee Clarified / / Oil
  • 2 tablespoons coriander leaves Chopped

Instructions
 

  • Apply ghee/oil over the brinjals and roast in a tandoor or gas stove till the skin starts to peel off.
  • Remove from the heat and plunge the brinjals in water. Remove the skin and stem and chop up the brinjal. Keep aside.
  • Heat oil/ghee in a pan. Add the cumin seeds and when they start to splutter, add the chopped onions and saute till they turn transparent.
  • Add the ginger paste and chopped green chillies and cook till raw smell goes.
  • Add the chilli powder, turmeric powder and cumin powder and fry for a few seconds.
  • Add the chopped tomato and cook till oil separates.
  • Add the chopped brinjals and salt and mix well.
  • Cook for about 5 minutes till the mixture is well blended.
  • Add the chopped coriander leaves.
  • To give a smoky flavour to the dish, heat up a charcoal till it turns amber.
  • Transfer it to a heat proof bowl and place the bowl in the centre of the brinjal dish.
  • Immediatelyly pour a teaspoon of ghee/ oil over the charcoal and cover the dish with a tight fitting lid. Leave it for about 10 minutes.
  • Remove the charcoal bowl and serve the dish hot with rice or roti. I would strongly recommend this as it enhances the taste of the dish.

Notes

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