Baigan Bhurta with Kasuri Methi (Eggplant Mash with Dried Fenugreek Leaves)

• Servings: 3-4
• Preparation time: 5-6 minutes.
• Roasting time: 8-9 minutes.
• Frying time: 12-15 minutes.
• Total time: 30 minutes.

“Baigan Bhurta with Kasuri Methi (Eggplant Mash with Dried Fenugreek Leaves)” is a flavourful twist on the classic North Indian dish made from roasted and mashed eggplant. While traditional Baigan Bhurta is known for its smoky aroma and simple seasoning, the addition of Kasuri Methy (dried fenugreek leaves) enhances its fragrance. This humble yet nourishing dish is a staple in many Indian households, often enjoyed with Litti (the famous Litti Chokha from Bihar) hot chapatis, parathas, or even steamed rice.

Adding red, green, and yellow capsicums to Baigan Bhurta with Kasuri Methi brings a vibrant touch of colour, texture, and flavour to the dish. These bell peppers not only make the bhurta visually appealing but also introduces a sweetness and crunch that perfectly complements the smoky softness of the mashed eggplant.

Each colour of capsicum contributes its own significance,  green offers a sharp, slightly bitter note; red adds a hint of sweetness; and yellow brings a mild, fruity taste.

This colourful variation is ideal for festive meals or when you want to give a wholesome twist to a simple, everyday sabji.

Ingredients:

• Brinjal: 300-400 gm (1no. big & fat)
• Tomato: 2no. (Medium size)
• Onion: 2 no. (Medium size)
• Red Bell Pepper(capsicum): 1/4
• Yellow Bell Pepper (capsicum): 1/4
• Green Bell Pepper(capsicum) 1/4
• Kasuri Methy (Dried Fenugreek Leaves): 2 tablespoon
• Green Chilli: 1 no.
• Ginger: 1” piece
• Garlic: 3-4 flakes
•  Mustard seed: half teaspoon
• Chilli powder: 1 teaspoon (optional)
• Turmeric powder: 1/2 teaspoon
• Coriander and cumin powder: 1 teaspoon
• Garam masala powder: ¼ teaspoon
• Mustard oil: 3-4 tablespoon
• Coriander leaf: 2 tablespoon (chopped)
• Salt: half teaspoon
• Ajwain (Carom Seed): 1/2 teaspoon
• Pickle Masala from Mango pickle: 1 teaspoon (optional)

Preparation:

1. Apply few drops of oil all over the brinjal.
2. Make a small cut in the brinjal and see the healthiness by judging colour.
3. Roast brinjal direct on the gas burner (you may use wire mesh) on medium flame.
4. Keep turning after 1- 2 minutes on the flame, so that it is evenly cooked.
5. Roast till it become completely cooked and soft. Keep aside, and let it cool.
6. Remove skin (outer layer) and stem from roasted brinjal, mash properly with the help of masher. Keep aside.
7. Chop onion, tomato longitudinally, keep aside.
8. Chop chilli, garlic, bell pepper and ginger into small pieces.

Method:

1. Heat oil in a frypan; when it smokes, add ajwain, sputter for few seconds
2. Add garlic, green chilli and ginger; stir fry for a minute (keep it stirring otherwise it may burn).
3. Add onion; fry for couple of minutes on high flame or until it becomes translucent.
4. Add tomato, continue to fry for couple of  minutes.
5. Add salt, coriander and cumin powder, turmeric powder and dried kasuri methy; continue to fry for couple of minutes.
6. Add bell pepper and pickle masala; fry for a minutes on high flame.
7. Add mashed brinjal; fry for 3-4 minutes on medium  flame.
8. Add Garam masala powder, stir well and put off the flame.
9. Now, “Baigan Bhurta with Kasuri Methi (Eggplant Mash with Dried Fenugreek Leaves)”is ready.
10. I accompanied with Sattu Litti, you may pair with your choice.

Note:

1. Brinjal must be smooth and having shiny surface, so that it has less seeds or tender seeds.

Baigan Bhurta with Kasuri Methi (Eggplant Mash with Dried Fenugreek Leaves) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.