BAINGAN BHARTHA

When it comes comes to brinjal it is always a no no in our family.Try what may they won’t touch it. But I like experimenting with veggies specially different coloured ones.But who listens?Hubby and daughter both have a strong enmity towards good old brinjal.But thankfully my MIL likes it and when i have packed something else for my daughter and hubby i end up preparing something out of brinjal.But yesterday it was different.I was for a long time planning to make eat Ravi and Dhivya brinjal and that too without their knowledge.Baingan Bhartha recipe from tarla dalal came to my rescue.With some alterations to suit our taste i made modifications and served with hot chappatis for dinner.At last i broke my secret only after dinner and was happy they never found out.I was really surprised they did not find out until i told them.Now to the recipe.

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Print Recipe

BAINGAN BHARTHA

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side dish

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north indian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

cup

Ingredients

• 1 Brinjal big
• 2 Tomato
• 2 Onion
• 1 tsp Cumin
• 1 tsp Mustard
• 2 Chilly Green
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• to taste Salt
• 2 tsp Oil
• Coriander Leaves to garnish

Course side dish Cuisine north indian Prep Time 10 minutes Cook Time 15 minutes Servings cup Ingredients 1 Brinjal big 2 Tomato 2 Onion 1 tsp Cumin 1 tsp Mustard 2 Chilly Green 1/2 tsp Turmeric Powder 1 tsp Red Chilli Powder to taste Salt 2 tsp Oil Coriander Leaves to garnish

Instructions

1. Take a big brinjal and wash it and pat dry.

   
2. Apply a little oil on the brinjal and roast directly on the flame.

   
3. Cool completely.

   
4. Peel the skin off and mash the brinjal and keep aside.

   
5. Chop onions, tomatoes and green chillies.

   
6. Heat oil in a kadai and add mustard and jeera.Add chopped onion and green chillies.

   
7. Add tomatoes.

   
8. Once they turn mushy add turmeric powder,red chilly powder and salt.

   
9. Add mashed brinjal and add to the above mixture.Garnish with coriander leaves.

   
10. Garnish with coriander leaves.

    
11. Enjoy this with roti or naan.My battle won, truly satisfied by the camouflaged brinjal, I could feed my family by this dish.Try out and win the hearts of your loved ones. .

    

Recipe Notes

Notes

You can squeeze half a lemon just before serving for tangy taste.

You can garnish with pudina leaves as well.

You can add garam masala in place of red chilli powder.

You can crush a pod of garlic while frying the onions.Or you could insert a pod of garlic while roasting the brinjal by giving it a slit.