Dhaba Style Baingan Bharta

Dhaba Style Baingan Bharta

Ingredients

Serves 2

For Roasting 

Brinjal (round, large) – 2nos

Garlic cloves – 6nos

Oil – a dash 

For Tempering

Ghee – 2 tbsp

Dry red chilli – 2nos

Cumin – 2tsp

Garlic chopped – 1tbsp

Ginger chopped – 2tsp

Green chilli chopped – 1no

Onion chopped – ¼ cup

Turmeric – ¾ tsp

Chilli powder – 1tsp

Tomatoes chopped – ¾ cup

Salt – to taste 

Coriander chopped - handful 

Baingan Bharta

Method

To make a good bharta choose a large round baingan or aubergine or eggplant. Make several small cuts on the brinjal using a sharp knife and insert peeled garlic clove in them.

Apply light oil on the outside of the aubergine and place it on open fire. You can use a grill and roast the aubergine till it is charred from the outside. Make sure it cooks from all sides.

Remove the charred eggplant into a bowl and cover and keep aside for 10mins. Now remove them from the bowl and peel away the outer burnt skin. Dip your fingers in some water several times while doing this so that the skin seperates easily.

Using a knife mash up the brinjal. Heat a pan and add ghee, dry red chillies and cumin. Stir and add chopped garlic. Cook till it starts to brown and then add ginger, green chilli and onions. Toss on high heat till onions sweats (cooks but not browns).

Sprinkle turmeric, chilli powder and give a quick stir. Add tomatoes, sprinkle salt and cook on high heat for 3mins. Add in the mashed brinjals and cook for 5mins.

Add chopped coriander and toss again. Remove from heat and serve it with Indian flatbreads like roti, chapati, paratha or naan.