I never liked eating baigan bharta since my childhood until I noticed a new tempting version of bharta in a thali that was offered in our office canteen. I tasted it and loved eating bharta from then on.
The traditional version of baigan bharta prepared in our Goan houses is slightly different and does not make use of red chilli powder and tomatoes. The goan style bharta retains the color of the eggplant mash while the north indian style turns out a little greenish red in color.
- 1 medium-sized eggplant
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1/2 tsp cumin seeds
- 1/2 tsp ginger garlic paste
- 3 – 4 green chillies, finely chopped
- 2 tbsp oil
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- 1 tsp coriander-cumin powder
- salt as per taste
- few sprigs of coriander leaves, finely chopped
- Apply oil to the eggplant and make around 4 slits on the eggplant.
- Put this eggplant on medium flame and roast it turning it slowly from time to time till everything is fully roasted, soft and cooked.
- Once done, allow it to cool and then remove the burnt skin from the eggplant and mash it well. Keep this mash aside.
- In a non stick pan, heat oil. Add the cumin seeds.
- As soon as they crackle, add the onion and ginger-garlic paste and saute till the onion is transparent.
- Now add the green chillies nd tomato. Mix and allow to cook.
- Now add the asafoetida, turmeric powder, red chilli powder, garam masala powder, coriander-cumin powder, salt and mix well.
- Then add the eggplant mash and mix well and cook for 2-3 min.
- Check the taste and garnish with coriander leaves.
- Serve hot with chapatis or roti.