BAIGAN BHARTA ( SMOKED AUBERGINE CURRY)

 BAIGAN BHARTA ( SMOKED AUBERGINE CURRY )

Bharta, an Indian version of Baba Ghanoush. It is a common North Indian dish cooked at homes. Many add green peas or variyan in the bharta but I like mine simple. You can serve this with roti, paratha, or rice and yoghurt.  Try my recipe and enjoy.

Serve 4

Time: 1 hour

2-3 big aubergines

1tbs oil

2 tomatoes chopped

2 big onions sliced thinly

2 tbs ginger crushed

1 tsp garlic paste

1/2 cup of coriander chopped with stems

3 tbs ghee

3-4 green chillies whole

1 tsp turmeric

1/2 cumin

Salt

1/2 tsp coriander powder

1/4 tsp black pepper

           

Method

First roast the aubergines rubbed with oil on the charcoal, grill or in the oven till softened. When cooled, peel the skin, discard the tops and mash the flesh and keep aside. 

• Heat the ghee in a pan, add the cumin and onions cooked till it changes to pinkish colour on medium high heat.

• To this add the crushed ginger ( will like the crunch of few ginger pieces when eating) and garlic paste. Cook for 2 minutes till the mix is aromatic.

• Now add the charred chopped aubergine mash into the onion mixture and stir-fry for 5 to8 minutes on high heat

• At this stage, you can either tip in the chopped tomatoes with the dry spices and mix in or you can bring the aubergine mash on one side and add tomatoes and spices on the other side of the same pan and cook it and when the tomatoes have softened, fold in the mix in the mash. 

                                       

• Now cook the mash for 10 to 12 minutes till the ghee separates on sides and then add the green chillies and coriander and stir.

Serve hot with roti and yoghurt on the side.