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| Main ingredients | Large brinjals, Cumin seeds, Onions, Ginger, Green chillies, Tomatoes, Red chilli powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 15-20 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 500 grams large brinjals (bharta baingan)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 3 medium onions, chopped
- 1 inch ginger, chopped
- 2 green chillies, finely chopped
- 2 large tomatoes, chopped
- 1 teaspoon red chilli powder
- Salt to taste
- 2 tablespoon chopped fresh coriander leaves + for garnish
- Paranthas to serve
Method
- Make a few small slits on the brinjals and roast them over direct flame until the skin scorches and starts peeling off and the brinjals start to shrink. Let them cool. Remove skin and mash the pulp completely.
- Heat oil in a non-stick kadai, add cumin seeds and let them change colour. Add onions, mix and sauté till translucent. Add ginger and green chillies, mix well and saute for 1 minute.
- Add tomatoes, mix well and saute till soft and pulpy. Add red chilli powder, mix and saute for 1 minute.
- Add the mashed brinjal and mix till well combined. Cook for 4-5 minutes on medium heat. Add salt and mix well.
- Add coriander leaves and mix well. Switch the heat off and transfer the bharta into a serving bowl. Garnish with coriander leaves and serve hot with paranthas.
- Chef’s Tip: It is easy to remove skin of a roasted brinjal if it is dipped in water just after roasting. Use large sized brinjals for this recipe. While buying, select brinjals which are light in weight in proportion to their size.
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