Baigan/Brinjal (egg plant) ka bharata/bhurttha

Ingredients:

• Brinjal: 300-400 gm (1no. big & fat)
• Tomato: 2no. (Medium size)
• Onion: 1 no. (Medium size)
• Green chili: 1 no.
• Ginger: 1” piece
• Garlic: 2-3 flakes
•  Mustard seed: half teaspoon
• Chili powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Garam masala powder: ¼ teaspoon
• Mustard oil: 2 tablespoon
• Coriander leaf: 2 tablespoon (chopped)
• Salt: half teaspoon

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 color, put garlic flacks inside the brinjal.
3. Roast brinjal direct on the gas burner 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, green chili, and ginger into small pieces.

Method:

1. Take fry pan, put oil and heat, when it smokes add mustard seeds, wait till it sputters.
2. Add onion, garlic, green chili and ginger in it. Stir it and fry (keep it stirring otherwise it may burn).
3. Fry till it become translucent.
4. Add tomato, fry till liquid dries up.
5. Add salt, chili powder and turmeric powder.
6. Add mashed brinjal and fry. (About 3-5 minutes).
7. Add green coriander leaf and mix well, fry for couple of minute.
8. Add Garam masala powder, stir well and put off the flame.
9. Now, baigan ka bharta (bhurtta) is ready.

Note:

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

   

   

   

   

   

   

   

   

   

   

   

   

• It is served with any type of meal.
• It is north Indian dish served with hot chapati and dal.
• Serve with as a side dish in combination with steamed rice and dal.

Baigan/Brinjal (egg plant) ka bharata/bhurttha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.