Sometimes I really go crazy for brinjals. Its my all time favourite vegetable and also a comfort food. I make lots of varities with this vegetable. This one is a hit at my house. Fire roasted brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta, this is one is from Northern India. In Andhra Pradesh it is called Vankaya pulusu/pachadi. Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds.
1 large brinjal or 5 – 6 small brinjals
1 teaspoon cumin seeds
1 whole red chilli
1/2 cup onion
1 1/2 tsp ginger (grated)
1 tsp garlic (grated)
1 tsp green chillies (finely chopped)
1/2 cup tomatoes (finely chopped)
1/2 tsp turmeric powder
1 tsp coriander-cumin powder
1/2 tsp garam masala
1 tbsp oil/ghee
salt to taste
2 tsp lemon juice
2 tablespoons chopped coriander for the garnish
Finely chopped spring onions for the garnish (optional)
Grease the brinjal(s) with a little oil and put it over an open flame till the skin chars. Keep rotating the brinjal so that it cooks evenly. I always keep the flame in medium-low so that the brinjal cooks slowly and completely. Remove from the flame and wrap them in a foil. Allow them to cool for 10 mins. Peel the skin and mash the pulp thoroughly and keep aside. Heat the oil and add the red chilli and cumin seeds. When they crackle add the onions and sauté for a few minutes. Add the ginger, garlic and green chillies and fry again for a few seconds. Add dry spices (turmeric powder, coriander-cumin seed powder and garam masala). Add the tomato and cook till the oil separates from the masala. Add the mashed brinjal, and salt and mix well, adjust the seasoning.Remove from heat and add lemon juice. Garnish with coriander, spring onions and serve hot.
Notes & tips
Also you can garnish with peanuts (dry roasted and crushed) and spring onions.You can can also add crush or diced tamotoes instead of fresh tamotoes. When you use canned tomatoes, check the taste before adding lemon juice, it will make the dish more tangy.
You can broil/bake the brinjal(s) in the oven for 30-45 minutes till it turns soft (grease the brinjals and prick with fork all over the surface before putting in the oven). Temperature and time varies from oven to oven.
Finally, Chaitu this recipe is for u