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Baingan Bharta

Smoked and mashed brinjal cooked with punjabi masala
An interesting twist to be tried!I was surprised at the version when we ate it at an aunt's. Was an instant success. Became a creamy,luscious Bhartha!


Aubergines/brinjals (large purple ones)- 3
Garlic cloves - 6 to insert and 4 to fry
Onion-2
Tomato-1
Green Chillies-2
Coriander (Dhania) powder- 1 ½ tbsp
Chilli powder- ½ tsp
Black pepper powder-1 tsp
Chaat masala-1 tbsp
Black salt (kala namak) – 1 tsp
Cumin seeds (optional)- 1 tsp
Salt to taste
Oil as required
For garnishing-Fresh coriander leaves chopped

1. Chop onion, tomato, green chillies and 4 cloves of garlic.
2. Wash the brinjal well and wipe. Make little slits and insert 2 in each brinjal.
3. Roast over flame till the skin gets totally charred or alternately roast in preheated oven at 300 degrees for 5 minutes or till done.

4. When cool, remove skin and mash the brinjal well along with inserted garlic.
5. Heat oil in a pan. Add cumin seeds, when slightly brown, fry garlic,green chilli, onion till onion turns pink.
6. Add chopped tomato and fry till soft. Now, add coriander powder, chilli powder and some salt.
7. Fry for some time.
8. Add the brinjal, pepper, chaat masala and black salt. You may require some more oil to be added at this point for frying.
9. Cover for two minutes. Fry till done
10. Serve garnished with fresh coriander leaves.
Tastes well with roti, paranthas,naan.

TRY THIS
A delicious twist: Crumble 200 grams paneer (cottage cheese). Mix in some salt.
After you fry the onion and tomatoes i.e. after step 7, add the paneer-salt.
Cook for some time till slightly soft.
Then add brinjal and continue.
The paneer gives a creamy, tasty texture to the dish.
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