Another post on Baingan or eggplant..well i am on a roll aren’t I ??? two posts on brinjals in such a short gap…. well this one is very different from the brinjal sabzi i had posted earlier…The brinjal used in this recipe are not the small ones that i have used in bharva baingan…this recipe calls for the bigger brinjal available in the market
Baingan Ka Bhartha
Apply little oil on the surface of the washed brinjal and roast it equally on all sides... (spots seen on the stove...juices that drip from brinjal while you roasted it 🙂 )
Once the brinjal is roasted on all sides, remove from flame and let it cool
Once the brinjal is cooled, remove the outer black skin of the brinjal and set aside.
Remove the top part of the brinjal and chop it into small pieces
Once this is done, heat oil in a kadai.
Once oil is heated (not to smoking point), add the onion, ginger-garlic paste and saute till the onions are pink in colour and the garlic loses its raw smell.
Now add the finely chopped tomatoes, turmeric powder and cook till oil starts leaving the sides of the kadai.
On a medium flame, to the above mixture...add the salt and the other masala powder mentioned above and cook for a few seconds.
Once this is done, add the chopped brinjal and mix well.
Add about 1/2 glass of water, mix well and cook with lid closed for about 5 mins.
Once the sabzi is cooked, garnish with finely chopped coriander leaves and serve hot with rotis / bread or rice
Some people also like to add juice of 1/2 a lemon to this sabzi before serving...