Baingan ka bartha

Baingan Ka Bhartha - mashed and roasted Eggplant


Here’s my version of Baingan Ka Bhartha…

Ingredients:-
Medium Sized Eggplant -1
Medium Sized Onion,finely chopped - 1
Frozen Green Peas - 1/2 cup
Medium Sized Tomato,finely chopped - 2
Ginger Garlic Paste - 1 tbsp
chopped Green chillies - 3
Turmeric Powder - 1/4 tsp
Chilly Powder -1/2 tsp
Coriander POwder -1/2 tsp
Pepper POwder -1/4 tsp
Garam Masala Powder -1/4 tsp
Jeera Seeds -1/2 tsp
Hing (Asafoetida) - a pinch
Tomato Ketchup - 1 tbsp
Chopped Coriander leaves - for garnish
Lime Juice - for garnish
Salt - to taste
Oil - as needed


Ingredients for the gravy

Method:-
Make some slits around the eggplant and bake it in an oven for 30- 35 mts or until it is soft on all sides.(It can also be done by roasting over a gas flame turning continuosly or by microwaving for 5 mts.I remember one of my friends used to pressure cook whole brinjal,for preparing Bhartha).Anyhow ,the eggplant should be cooked soft.Allow it to cool.Now you can easily remove the outer skin .Mash the eggplant well and keep it aside.Put green peas in hot water for 5 mts.Drain it and reserve.Heat oil in a pan and allow jeera seeds to splutter.Add a pinch of hing into it and then stir in onions,green chillies and ginger garlic paste .Saute until onions turn brown.Mix all the powders except garam masala and fry it well.Now add chopped tomatoes and salt ,and cook until tomatoes turn soft and oil starts to seperate.Stir in mashed eggplant and cook for 5-10 mts in medium heat,stirring continuosly.(You can add water for more gravy,at this stage)When it is done,add green peas and cook for few more minutes.Mix in tomato ketchup and garnish with lime juice ,garam masala and coriander leaves.Serve hot with roti/chappathis.