Baingan is Brinjal and this dish is more like a ‘kathirikai masiyal’ that we’ve in south India. Here we like to eat it with steamed rice while in north it is preferred with rotis mainly. Traditionally for Baigan ka bartha, large eggplants are chosen and charred on stove before the skin is peeled to prepare bartha as I din’t get large ones I just chopped them fine and used in the recipe. This is so flavourful and totally different in texture from other Brinjal recipes and so even people who detest Brinjal would like to try it.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1. Brinjal large – 1 or small -4
2. Tomato large – 1
3. Onion medium – 1
4. Salt to taste
5. Oil – 1 tbsp
6. Cumin seeds – ¼ tsp
7. Asafoetida – 1 pinch
8. Coriander powder – 1 tsp
9. Chili powder – 1 tsp
10. Coriander leaves – 2 tbsp chopped
Step 1: Char the large brinjal directly on stove on all sides. Cool it, wash, peel the skin and slit to check for worms and mash it with masher chop if using small ones.
Step 2: Alternatively chop the small brinjals into small cubes as I have done.
Step 3: Heat oil in a tawa, temper with cumin seeds and asafoetida.
Step 4: Sauté with it finely chopped onions then add coriander, chopped tomatoes, chilli powder, coriander powder and salt in that order.
Step 5: Add little water if required and let it get cooked. Add chopped brinjal if using small ones and mash it using potato masher.
Step 6: Else when done add the mashed large brinjal to it and stir well.
Step 7: Serve with rice/ rotis.