Baigan Bharta  

Ingredients

• 1 egg plant (brinjal/baigan) (should be fat and big)
• 1 big onion
• 3-4 green chillies
• 1 tablespoon fine cut ginger
• 2 small tomatoes
• 1/4 tsp red chilli powder
• 1/2 tsp haldi/turmeric powder
• 1 tsp dhania powder
• salt to taste
• oil & jeera for saute
• green coriander to garnish
• 1/2 mix Veggies like Peas, Corn & Carrots - Optional

Method

If you have an oven, preheat the oven to 300 degrees. Put the Egg Plant in the baking sheet and keep checking it/turning it till the outer skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the EggPlant is also cooked well.

   1. Wash eggplant and dry it. Rub little oil all over it on outer side. 

   2. If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.

or

    2. Preheat oven to 450 degrees F (230 degrees C). Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender.

3. Allow the eggplant to cool a little. Peel the outer skin of the eggplant.

4. When the skin is removed, crush the eggplant using knife/spoon well so that it has an even consistency. Usually I run it in food processor for few seconds.

5. Put some oil in a pan. When hot, put som Jeera(cumin seeds) into it and put the (not so finely chopped onion) into it.

6. When the onions are light golden brown, add the (finely cut)green chillies and (finely cut)ginger to it.

7. Heat it for 2-3 minutes. Add all the masalas.

8. Add the eggplant to it. Stir it well.  Add optional veggies too.

9. Let it cook for 15 minutes.

10. Garnish with coriander leaves and serve hot with Parathas/Rice.

*If you don’t have goda masala/ black Maharashtraian masala in your pantry, use 1 tbsp coriander powder and ½ tbsp cumin powder.