Friday, 15 November 2013

Baingan ka Bharta (Brinjal/Aubergine Mash)

It happens some times in life that you forget things, which you so loved and longed for at one point in time, totally slips from your mind and then one fine day when you rediscover your love for those things, nostalgia sets in and your memories from the past start flashing in front of your eyes as if it was just yesterday. Last evening as I went to the supermarket to fetch milk for my baby, I suddenly noticed a beautiful stout brinjal. It was as if it was calling out to me to come and pick it up (seriously!). I knew immediately what I want to make out of it. My long forgotten most favorite dish, baingan ka bharta. My husband also seemed quite excited to hear his next day's dinner as I haven't cooked this since 2 years. It is so simple to make and yet I could not find time to make it in all these years. This is what you call "simple joys of life".

1 stout "beautiful" brinjal
1 medium onion, chopped
1 medium tomato, chopped
1/2-inch piece ginger, chopped
2 greed chillies, chopped
Coriander leaves, chopped
1/2 tsp turmeric powder
1 tsp salt or to taste
Mustard oil for sautéing and a little to rub on the brinjal 

Take a small amount of mustard oil in your palm and rub it on the washed and dried brinjal. This will help you to take out the skin easily after roasting it. 
Using an iron mesh, put the brinjal directly on the gas stove on medium high. Keep turning frequently to ensure uniform roasting. After some time the juices from the brinjal will start oozing out and the skin will get a charred look. Check the brinjal thoroughly with a knife for any uncooked side by making small insertions. The brinjal will most likely remain a little uncooked towards the bottom. For that, move the iron mesh a little away from the heat so that only the uncooked part remains on fire. Keep turning the sides till it is completely cooked. Remove from the heat and place it on a plate and let it cool. Next, slowly scrap off the skin with your hands until completely clean and no charred bits remain on the brinjal.
In a skillet, heat about 1 tsp oil and add the onions. Fry till translucent and then add the ginger and chopped chillies. Fry for 2-3 minutes. Next,add the tomatoes and fry some more time. Add the turmeric and salt and mix everything well. Mash the roasted brinjal with your hands and add it to this mixture. Stir well so that everything gets evenly mixed. Lastly, add the chopped coriander and remove from heat. Serve hot with roti or rice.


1 comment:

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