Friday, August 8, 2008

Baigan Bharta

I make Baigan bharta in two ways. If I am making a side dish to go with chappati, I make it in the North Indian style with tomatoes and onions. If we are having it as a side dish with rice, I make it in the traditional way with coconut. Both the recipes are very tasty and easy to make.

North Indian style recipe:

1 brinjal
1 small tomato
1/4 cup chopped onion
1/4 teaspoon garam masala powder
chilli powder for taste
coriander leaves for garnishing
5 pinches asafoetida
1/2 teaspoon cumin seeds
1/2 teaspoon ginger (optional)
1 teaspoon oil
turmeric powder
salt for taste


Roast the egg plant till the skin is charred.

Let it cool for a while. Remove the skin and mash the pulp. In another pan, add oil, asafoetida and cumin seeds. Roast the cumin seeds for a minute and add turmeric powder, onions and ginger. Roast till the onions is transparent. Add chopped tomatoes and cook till the tomatoes are soft. Add the mashed egg plant and mix well. Mix in garam masala, salt and chilli powder. Garnish with chopped coriander leaves. Serve hot with chappatis.

Preparation time: 20 minutes excluding time to roast egg plant.
Serves: 2

Konkani Style recipe:
1 medium Egg plant
1/4 cup grated coconut
1-2 green chilies
small piece of tamarind or 1/4 teaspoon tamarind concentrate
salt for taste

Roast the egg plant till the skin is charred on all sides. Keep it aside till it cools down. Meanwhile make a masala by grinding coconut, green chillies, asafoetida and tamarind. Skin the egg plant and mash the egg plant pulp well. Mix it with the masala and add salt as per taste. (After making the masala, I put the egg plant pulp and give the mixer
one pulse, so that the egg plant is well mixed with the masala) Serve hot with rice.

Preparation time: 10 minutes excluding time to roast egg plant.
Serves: 2