This is a dish close to my heart.I remember my school days when my grandma used to prepare this dish when the Brinjals were plentiful and very tender.Ideally the Brinjals are roasted over gas burners but if you have a tandoor oven – please go for that as the Bharta has a lovely charcoal taste.Hot Rotis complement this and I must assure you – make this when you get butter smooth round,big and tender Brinjals.This is also delicious with plain steamed rice.
Preparation Time – 30-45 minutes
Makes – 2-3 servings
1 Big and round Brinjal/Eggplant
2 medium Onions – sliced
2 Green Chilies – minced
2 medium Tomatoes – chopped
2 tbsp Oil
2 tsp Cumin seeds(Jeera)
1 tsp Asafoetida Powder(optional)
1 tsp Turmeric Powder(Haldi)
1 tsp Red Chili Powder
Salt to taste
Wash the Brinjal and wipe it dry.Make 5-6 slits all over the Brinjal.Now roast it on naked flame if the gas is a burner.
Otherwise it can be kept in an oven at 200 deg C and roasted likewise.Be sure that the skin starts to char and come off revealing the flesh.
Now take the Brinjal and keep it covered under a container or vessel to cook it more.Soon the Brinjal will start “sweating” and the skin will peel off like paper.
Peel the skin off and mash the pulp with a potato masher till it is thoroughly mashed and there are no firm lumps.
Heat oil in a pan and add the Cumin seeds and asafoetida.Fry till the seeds are brown and add the Chilies.Fry for a minute and add the Onions.Fry till they are translucent and a little brown.
Now add the Tomatoes and continue to saute till the Tomatoes are cooked and pulpy.Now add the Brinjal paste and continue to cook on very low heat for 5-7 minutes.
Add the spices and salt and stir well.Cook for 2-3 minutes and add Coriander leaves.Mix well and keep it closed to let all the flavors amalgamate.
Open and serve hot with Rotis or rice.