Temple’s Kitchen: SIMPLE BAINGAN BHARTA/ INDIAN EGGPLANT CURRY

Baingan
Bharta is a popular Punjabi dish cooked by roasting an eggplant with Indian spices.
Baingan Bharta is an eggplant dish that’s a staple on most Indian restaurant
menus.

Normally,
Roasting brinjal over charcoal or direct fire which infuses the dish with smoky
flavor. They
mash and binds it with Indian Spices.

Traditionally
in Dhabas (road side Indian food stall) the baingans are roasted or chargrilled
in a tandoor based oven burning charcoal. At home we don’t have charcoal oven /
sigri stove, so we usually roast the baingan on standard gas stove. It is not
as good as tandoor but still it gives the smoky taste. Without using spices ,this
Baingan Bharta tastes simply amazing.

Preparation
time: 20 minutes

Cook
time:             15 minutes

Cuisine                   North Indian

Serve                      4

Ingredients:

Big
Eggplant (Aubergine )       –                 2 nos.

Chopped
Green Capsicums                          1 Cup

Jalapeño
pepper, seeded and minced         1 no.

Ginger
Paste                                              1 Tsp.

Ghee/Oil                                                   
1 Tablespoon

Cumin
Seeds                                              
1 Teaspoon.

Turmeric
Powder                                        
1/8 Tsp.

Amchur
Powder                                          
½ Tsp.

Lemon
Juice                                                1 Tsp.

Salt                                                            
To Taste.

Method
of Bharta:

• Wash
  the eggplant and rubbing baingan with oil. Prick the baingan from all side so
  that the baingan will cook well from inside and also cook faster.

• Roast
  it on open flame Turn the baingan 3-4 times so that it get roasted evenly from
  all the side. Remove
  the eggplant from the stove and cool. Once cool, peel off the skin and discard
  the stem.
• With
  a fork smash the roasted baingan in small pieces. If you see any of ripe seeds
  take them out and discard them.
• In
  a thick-bottom non stick pan heat 2 tablespoon of oil/ Ghee.
• Add
  the cumin and after a few seconds add the ginger paste. Sauté for a few
  seconds.
• Add
  the green Capsicums  and Jalapeno
  chillies,  and fry, until the Capsicums become
  soft.
• Now
  add the smashed eggplant mixture ,Turmeric powder and Amchur Powder and Salt.
  Mix well .
• Cover
  and let it cook down for a few minutes until they are completely soft.
• Stir
  in the eggplant mash and sprinkle with fresh cilantro.
• Before
  serve add Lemon Juice and 1 teaspoon of butter/Ghee , mix it well and Serve
  hot.
• Serve
  Hot with Chapatis, Nan and  Pulka.
•  

Note:

• You
  can bake the eggplant in the oven.
• I
  did not add gram masalas in this recipe. I made chokha recipe as I want to keep
  it very simple. But if you still like you can add some spices like red chili
  powder, coriander powder and garam masala. 
  
• You can use Green chillies instead of Jalapeno chillies.