Baigan still weeps why people don’t love it !!
Aubergine (Brinjals) also called baigan in India, is used for various recipes across the globe. However, one of the common recipes in India is the Baigan Bharta; with different variations in the recipes across the cultures in the country. One such recipe of Baigan Bharta published below is from the land of the the Veer Marathas, Maharashtra.
Recipe – Baigan Bharta
20 minutes for preparation, 10 minutes for cooking
- 5 stripped small brinjals
- 2 tomatoes
- 2 onions
- 6-7 green chilies
- 1 tbsp chopped coriander leaves
- 1 tsp cumin (jeera) seeds
- 1 tsp mustard (sarson) seeds
- 2 tsp red chili powder
- 1/2 tsp coriander (dhania) powder
- 1/2 tsp turmeric (haldi) powder
- Salt to taste
- 1 tbsp oil
- Grill the brinjals until soft. Peel the skin and mash them well.
- Chop the onions, green chilies, coriander leaves into small pieces.
- Heat oil in a pan.
- Add the cumin and mustard seeds. Let them splutter.
- Add the chopped onions and green chilies. Let cook until the onion starts turning reddish in color.
- Add coriander powder, turmeric powder, chili powder, salt and then the tomatoes.
- Let the tomatoes cook well and turn soft. Mash them well.
- Add the mashed brinjals. Mix well and cover for 2-3 minutes on medium flame.
- Stir and cook for another 1-2 minutes.
- Remove from heat and garnish it with chopped coriander leaves.
You are now ready to serve the yummy Baigan Bharta garnished with Jwari Bhakri.