Punjabi Baingan Da Bharta

Prepared in almost all Punjabi homes … This Live Coal roasted Eggplants peeled , mashed and cooked with onions, tomatoes, ginger ,green chillies and spices …sprinkled with Punjabi garam masala powder…garnished with fresh coriander leaves has an amazing smoky flavour…

Preparation Time: 15 minutes

Cooking Time: 20 to 25  minutes

Serves: 4

Ingredients and Quantity:

Brinjal (Eggplant, Aubergine), big- 500 gm. / 1 Large

Refined Oil- 02 tbsp.

Cumin seeds-01 tsp.

Onions, finely chopped- 02 large

Tomatoes, finely chopped-05 nos. large

Ginger, finely chopped- 01 inch piece

Green chillies, finely chopped-02 nos.

Red chilli powder- 01 tsp.

Salt- to taste

For Sprinkling:

Punjabi Garam Masala Powder- 1/2 tsp.

Red chilli flakes- 1/2 tsp

For the Garnish:

Coriander Leaves, finely chopped- 01 tbsp.

For the roasting:

Live coal- as required.

Method:

Wash, pat dry and prick the Brinjal. Apply a little oil. Roast them over live coal, until the skin scorches and starts peeling off and the brinjal starts to shrink. Keep in cold water and remove the skin and the stem.

Discard the skin and stem.

Cut into half lengthwise and check for it being not spoilt, decayed. Mash the pulp completely.

Heat oil in a non-stick kadai.

Add the cumin seeds let them crackle / splutter, add onion and cook till translucent.

Add ginger and green chillies and cook for 01 minute. Add red chilli powder and add the tomatoes let them cook for 10 minutes, till the oil oozes out.

Now add the mashed roasted Brinjal pulp .

Cook for seven 08 to 10 minutes over medium heat, stirring continuously.

Add salt to taste.

Serve hot sprinkled with Punjabi garam masala , chilli flakes and garnish with chopped coriander leaves.

Goes best with phulkas.

Chefs Tips:

1. You may oven roast the brinjal or roast over a live flame, I personally suggest live coal to give the bharta a smoky flavor.
2. If you are a garlic lover then add chopped garlic to the tempering.