Hello My dearest friends,
Let me ask you first – How many of you like eggplants ? I just love this vegetable and have an immense endearment for the same in the corner of my heart. However, you cannot deny the fact that in this developing generation where we are elevating towards the gourmet version of the foods, most of us especially the kids dislike eating vegetables which also includes eggplants.
While, I was a little kid, my mother used to feed me with this bharta and thats how I started liking this vegetable and trust me this is the best way to develop fondness towards the same.
The name of Eggplant a.k.a Brinjal was given by Europeans in the middle of the eighteenth century because the variety they knew had fruits that were the shape and size of goose eggs. That variety also had fruits that are a whitish or yellowish colour rather than the wine purple that is more familiar to us nowadays. They are a great source of vitamins and minerals. It has great antioxidant property, helps with digestion and also improves heart health.
So, without much ado, lets start the recipe !!
Preparation Time : 15 minutes; Cooking Time : 45 minutes; Calories : 112/serving.
- Oil – 2 tablespoons
- Cumin seeds – 1 teaspoon
- Green Chillies – 4 sliced
- Garlic Pods – 5 to 6
- Onions – 2 large sliced
- Tomatoes – 2 large sliced
- Eggplant – 1 large baked
- Salt – As per taste
- Turmeric Powder – 1 tablespoon
- Red Chilli Powder – 1 tablespoon
- Coriander Powder – 2 tablespoons
- Dry Mango Powder – 1/2 tablespoon
- Coriander leaves – finely chopped to garnish
- Grated Cheese – To garnish
- Take an eggplant and make a vertical cut. Insert 2 garlic pods into it. Apply oil on the eggplant and place it in the baking tray at 180 degree celsius for 45 minutes. If you are using an Indian stove ( which emits flame) you can directly roast it on the cooktop 🙂
- In a cooking pan, add oil and allow it to heat. Once the oil gets heated up add cumin seeds and allow it to splutter.
- Now, add the green chillies and garlic pods and fry for 2 minutes until they turn little brown.
- Add in the chopped onions and fry on a medium flame. Add Salt and turmeric powder and fry for 15 minutes. Cook the onions until they turn translucent and oil starts getting released from the sides.
- Throw in the tomatoes and cook additionally for 2 minutes. Cover the lid of the pan and cook until the tomatoes turn softer.
- Now, add in the Red Chilli Powder, Coriander Powder and Dry Mango Powder and cook for another 7-8 minutes. The onions and tomatoes should thoroughly get mixed with the spices and should be evenly cooked.
- The base masala is ready. By this time, the eggplant should also get baked completely. Peel off the skin of the eggplant and transfer it to the masala.
- Now, at this time mash the eggplants using a cooking spoon or with a masher. You have to ensure that the eggplants are properly mashed and mixed with the onion and tomato mixture.
- Cook it for another 3-4 minutes. You can adjust the salt level as per your taste.
- Turn off the flame and garnish it with coriander leaves.
- For an good look and feel and also for an enhanced flavor, you can top it up with grated cheese.
The Bharta is now ready to be eaten 🙂 Please do try this recipe at home and let me know how it turns out. Please also let me know your feedback in the comment section below ( which is now open for all ). Also, please like and follow me on wordpress and Instagram @aanchal6867