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7 March, 2019

BAINGAN KA BHARTA/ಬದನೇಕಾಯಿ ಭರ್ತ

Posted in : Stir fry| salad| Playa| Sookha subji| Usli| on by : Divya Suresh Tags: , , , , , , , , ,

This is one of my favorite subji to have with any/all kinds of roti/rotti but like to have it mostly along with whole wheat flour Phulka. For me, both together makes an awesome combination.

Though prepared this subji many a times before, could never take the stepwise pics, that’s why could not post it here on my blog. But today I could do so and that’s why I’m here to share the same with you all.

I know that some people chargrill even onion and tomato along with brinjal/eggplant. But at my place I roast only brinjal, but I would definitely want to try in that method also and will do so asap.

Again this is a very simple and easy to make subji and can be made easily at home with all the readily available ingredients

Ingredients : measuring cup used – 250 ml
  • Roasted baingan pulp – 1 cup (heaped) (obtained from roasting two medium sized baingan)
  • Oil – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Green chilli (chopped) – 1 tsp
  • Curry leaves – 1 tbsp
  • Ginger – 1 tsp
  • Onion – 1 big
  • Tomato – 2 big
  • Turmeric powder – 1/3 tsp
  • Coriander seeds powder – 1 tsp
  • Red chili powder – 1 tsp (less spicy/hot)
  • Jaggery powder – 1/2 tbsp (I have used date palm jaggery)
  • Coriander leaves – 2 tbsp
  • Salt to taste
PROCEDURE :
  • Rinse, wash well the and roast the whole brinjal on sufficient heat till it gets cooked or becomes soft, allow it to cool, then remove the skin, mash the pulp and keep it aside
  • Chop onion and tomato separately and keep them ready
  • Heat oil in a pan, add in mustard seeds, cumin seeds when they splutter add in green chili, ginger, curry leaves saute well
  • Now add in onion and roast till raw smell vanishes and turns light brown
  • Now add in tomato and some coriander leaves, saute till tomatoes turns soft, add required salt and give it a good mix
  • Now add in coriander seeds powder, red chili powder, turmeric powder and saute while combining everything well
  • Now add roasted baingan pulp, jaggery and required salt, combine everything well on high heat, turn off the heat and sprinkle coriander leaves