Baigan(Brinjal) Bharta in two different style Recipe:
Baigan Bharta Two ways complete Recipe:
Punjabi Baigan Bharta Recipe:
Ingredients
1 large sized (750 grams) brinjal (baingan / eggplant)
1/2 tsp oil for greasing
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 cup sliced onions
1 1/2 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
salt to taste
2 tbsp chopped coriander (dhania) for the garnish
1/2 tsp oil for greasing
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 cup sliced onions
1 1/2 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
salt to taste
2 tbsp chopped coriander (dhania) for the garnish
Method:
Grease the brinjal with oil and roast it over an open flame till it is cooked.
Cool and peel the skin. Mash the pulp thoroughly and keep aside.
Heat the ghee in a pan and add the cumin seeds.
When they crackle add the onions and sauté till they turn golden brown.
Add the ginger, garlic and green chillies and sauté for a few more seconds.
Add the tomatoes, turmeric powder, coriander-cumin seeds powder and cook till the mixture leaves oil.
Add the mashed brinjal, punjabi garam masala and salt, mix well and cook for 3-4 minutes.
Serve hot garnished with coriander.
Bengali Begun Bharta Recipe:
Ingredients:
1 large aubergine / eggplant
1 small onion - finely chopped
1 small tomato - chopped
2 green chilies - chopped
a handful of fresh coriander leaves - finely chopped
salt
2 tsp mustard oil
1 small onion - finely chopped
1 small tomato - chopped
2 green chilies - chopped
a handful of fresh coriander leaves - finely chopped
salt
2 tsp mustard oil
Method:
Take the aubergine / eggplant and slit its sides with a sharp knife. Now place it in a big bowl and sprinkle salt and oil. Push some oil and salt into the silted portions, ladle the rest generously on the aubergine / eggplant.
Now place a wired cake rack on top of the gas. Put on the flame on medium and put the aubergine / eggplant on it.
Roast the aubergine by flipping it now and then, until it is properly charred and the skin kind of falls off. Push a knife into it to check that the inside is cooked properly or not.
Place the aubergine into the previous bowl and sprinkle some water in it to avoid bitterness in taste.
Let it cook down a bit and then with the help of a spoon or fork peel out its skin, discard the seeds and cut off the stalk.
Mash it with the same spoon and add in chopped onion, tomato, fresh coriander leaves,mustard oil and green chilies.
Do not add salt as we have already added it. Taste and adjust accordingly.
If possible mix with hand to ensure that there is no big lumps of the roasted aubergine.
If you want you can add some boiled green peas and scrambled eggs.
Serve hot with roti or paratha.
Now place a wired cake rack on top of the gas. Put on the flame on medium and put the aubergine / eggplant on it.
Roast the aubergine by flipping it now and then, until it is properly charred and the skin kind of falls off. Push a knife into it to check that the inside is cooked properly or not.
Place the aubergine into the previous bowl and sprinkle some water in it to avoid bitterness in taste.
Let it cook down a bit and then with the help of a spoon or fork peel out its skin, discard the seeds and cut off the stalk.
Mash it with the same spoon and add in chopped onion, tomato, fresh coriander leaves,mustard oil and green chilies.
Do not add salt as we have already added it. Taste and adjust accordingly.
If possible mix with hand to ensure that there is no big lumps of the roasted aubergine.
If you want you can add some boiled green peas and scrambled eggs.
Serve hot with roti or paratha.
