Baingan Ka Bhartha is an ever popular dish made all over North India. The Aubergine /Brinjal used for making this dish is large and fleshy and with hardly any seeds. Preparations of roasted Aubergine are common throughout India, but the spices added vary depending on the region where they come from. North Indian cuisine does not make use of coconut as the South does, and one finds more of onions, ginger, garlic and tomatoes used in their cuisine. This Baingan Ka Bhartha goes well with Roti or even as a side dish with Rice.
- 500 gms Aubergine
- 3 onions
- 3 tomatoes
- 7 cloves of garlic
- 2 inch piece of ginger
- 1 green, chilly
- 1 heaped tsp Kashmiri Lal Mirch powder
- A large pinch of Haldi /turmeric powder
- 4 tbsps oil
- Coriander leaves
Wash and pat dry the Aubergine thoroughly. Apply a tsp of oil all over it and roast it over an open flame till the skin is charred. A knife inserted should go in smoothly. Keep aside and allow it to cool. Chop the onions fine. Grate the ginger and garlic. Mince the green chilly. Chop the tomatoes and coriander leaves fine. Remove the charred skin of the Aubergine. Discard it and mash the fleshy portion with a masher. Heat oil. Add the onions, ginger, garlic, green chilly and salt. Roast till the onions are translucent and the raw smell of the ginger garlic is gone. Add the tomatoes and roast till they are mushy. Drop in the turmeric and chilly powders. Toss. Add the mashed Aubergine and cook thoroughly for a few minutes till all the flavours are absorbed. Garnish with coriander leaves. Serve hot.
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