Baigan da bharta

Spicy Eggplant mash

 

 

I generally dont like eggplants unless I eat "bharleli vangi" (stuffed eggplants) a typical maharastrian dish or bharta. Just simple aloo baigan is not my cup of tea. My husband loves bharta and yesterday he got a big eggplant and asked me to make it. Traditionally if you make bharta you have to roast eggplants directly on fire allowing the skin to get charred, blackened and you have to keep turning them so all sides are done. Then place it in water, let the skin come off , mash it and then start the process of making the masala. It is easy if you have a have a cook top that runs on gas. But if you have a glass cooktop that runs on electricity, you have to slow roast the eggplants in the oven and it could take anything between 45 mins to an hour for the whole process. This is the reason I would always avoid making bharta until my mother-in-law showed me this easy and simple recipe. Now I make bharta almost every two weeks and it tastes just as delicious as the roasted one.

 

Ingredients:-

1 big fat eggplant not small round or slender ones. - Peeled and grated

1 big onion-thinly sliced

2 potatoes - cut in cubes (optional)

1 tblsp- Ginger garlic paste

1 tblsp -cumin seeds

2 Green chilies finely sliced

1 large tomato - finely chopped

Chilli powder - as per your taste

1 tsp-Turmeric Powder

1 tsp - garam masala powder

1/2 cup frozen or fresh green peas

4 tblsp oil

Cilantro leaves finely chopped

 

1. Wash, peel and grate the whole eggplant using a big grater. Keep it aside.
2. In a wide pan heat oil, add cumin seeds and let it splutter. Add chopped onions and cook until translucent.
3. Add ginger garlic paste and cook for about 5 mins, add in the green chillies.
4. Now add the diced tomatoes and potatoes together. You can omit the potatoes, I have to add them since my hubby loves potatoes A LOT :)
5. Add all the spices and let it cook for about 5 mins, then add the grated eggplant and peas.
6. Cook on a low heat, it would take about 35 mins or until the eggplants are completely mashed and the oil seperates.
7. Garnish with cilantro leaves.

Serve with flat breads like parathas, naan or simple plain roti.