It’s a spicy, tangy condiment can be made in a jiffy. It can be served with indian breads, bakery breads, rice, as well as used as a dip for pasta and other dry snacks.
Tomato (chopped, fine, 2 cups) Hing [Asafoetida] (small, cake) Mustard Seeds (1 tsp) Curry Leaves (few) Urad Dal [Black Gram] (de-husked, split, 2 tsp) Methi [Fenugreek] (seeds,1/4 tsp) Salt (to taste) Oil (4 tsp) Red Chilies (3)
Prep time: 5 minutes
Cook time: 20 minutes
Cuisine: South Indian
Category: Breakfast\ Lunch\ Dinner\ Tiffin
In a shallow skillet add oil and methi [fenugreek seeds] and sautee till they turn deep red in color. Set aside the seeds and add urad dal [split black gram] and sautee till golden. Set aside and add red chilies and sautee for a minute. Set aside the red chilies and add hing [asafoetida]. Wait for it to double its size and set aside. In the same skillet add tomatoes and salt. Cook till the water evaporates. In a grinder bowl add the sauteed dry ingredients and grind to a coarse consistency. Transfer the ground mixture to a bowl and add the cooked tomatoes and grind. Mix the ground tomatoes to the spice mixture. Add some oil to the skillet and add mustard seeds. Wait for the seeds to splutter and add curry leaves. Pour the hot oil mixture on top of chutney. Step by step pictures of the recipe:
Sautee urad dal, methi, red chilies and hing and keep aside.
Cook tomatoes and salt.
Grind the sauteed ingredients.
Ground spice mixture.
Add the ground tomatoes to the spice mixture and mix well.
Add oil and mustard seeds, wait to splutter and add curry leaves.
Add the hot oil mixture on top of chutney.
Baingan bharta is a dish made of fire roasted eggplant and cooked with onions, tomatoes and other spices. It goes well with rice and all types of breads. In southern part of India smoked eggplants are used to make chutney and in northern part bharta is made out of it. We live in the middle east and here baba ghanoush is very popular and can be compared to our bharta.
Eggplant (200 gms)
salt (to taste) Oil (4 tsp) Ginger (grated, 1 tsp) Carrots (grated, 2 tbs) Onions (chopped, 1/2 cup) Tomatoes (chopped, 1/2 cup) Coriander Leaves (2 tbs) Coriander Powder (1 tsp) Turmeric Powder (1/4 tsp) Cumin Seeds Powder (1 tsp) Garam Masala Powder (1/2 tsp) Red Chili Powder (medium hot, 1 1/2 tsp)
Cook time: 45 minutes
Cuisine: North Indian
Category: Lunch \ Dinner
Baingan Bharta recipe video Method:
Smear eggplant with oil before roasting. Pierce the eggplant with a skewer and place it on the flame. Turn the eggplant till the skin is completely charred and the pulp should be soft. Remove the skin when it’s warm and cut off both the ends. Mash the eggplant using a fork or a spoon until smooth. Heat a deep skillet to medium and add oil. Add chopped onions, tomatoes, grated ginger and salt. Sautee till the oil separates from the mixture. Add turmeric, red chili, coriander, and cumin powder. Mix and stir well. Add the mashed eggplant and garam masala powder. Add required water to adjust the cosistency. Garnish with coriander leaves and grated carrots. Step by step pictures of the recipe:
Apply oil all over and skew the eggplant.
Roast the eggplant directly on the flame. and turn it over every couple of minutes.
Roast till the skin is completely charred.
Peel off the skin when it’s warm and cut off both the ends.
Mash the eggplant with a spoon to a smooth consistency.
Add chopped onions, tomatoes and grated ginger,salt and sautee till the vegetables are soft.
Add turmeric, red chili, coriander and cumin powder.
Add the mashed eggplant and garam masala powder.
Add required water to adjust the consistency.
Garnish with coriander leaves and grated carrots. Notes:
While selecting eggplants select the lightweight ones. Immerse the roasted eggplant in water as soon as it’s removed from fire and Peel off the skin or the skin can be peeled off as mentioned in the video. Eggplant roasted on fire is more tastier than eggplant roasted in oven. Garlic paste can be added if preferred.