Bhaingan Bharta (Smoked Eggplant)

Another interesting gravy from the land of punjab.I personally don't like eggplant.I was quite skeptical about trying this and was afraid if I might not like the taste.Somehow, I wanted to try this and trust me, it was just amazing like any other curry bowls.I loved it. I had prepared this and taken to office. Everyone just loved it. I am now posting this recipe which goes very well with rice as well as phulka,rotis.

Serves:3

Ingredients

1. Eggplant-1 (Medium Sized or Big)
2. Cumin Seeds/Jeera- 2 tsp
3. Onion- 1 big or 2 small (chopped)
4. Capsicum - 1 small (chopped into medium size)
5. Tomatoes- 2 big or 3 small (chopped)
6. Garam Masala Powder- 2 tsp
7. Coriander powder - 2 tsp
8. Ginger Garlic Paste - 1 tbsp
9. Red Chili Powder-2 tsp
10. Turmeric Powder-1 tsp
11. Green Chili - 1 (slit lengthwise)
12. Salt to taste
13. Oil-2 tbsp

Garnishing

Coriander leaves-few

                                                                               

Method

1. Oil the eggplant fully and place it on a low flame. Refer the video attached.

2. Keep rotating the sides of the eggplant to ensure all the sides of the eggplant is nicely cooked and roasted.You get a nice smoky flavour when this process is happenning.

3. Once all the sides are roasted completely,allow it to cool down and then peel of the skin using hand.(You can cool the eggplant by immersing in water).

4. Roughly chop the eggplant as shown in the picture.

5. Heat oil in a pan,add jeera/cumin seeds.Once they crackle, add onions,capsicum and green chili and saute until onions turn transparent.

6. Now add tomato,ginger garlic paste and saute until the raw flavor of the ginger garlic goes off.

7. Add the chopped bhaingan/Eggplant to the above  pan and saute nicely. 

8. Add turmeric powder, red chili powder,coriander powder and garam masala powder. Mix nicely.

9. Close the pan and allow the gravy to cook nicely for about 10 mins on a low flame.By now, tomatoes would have mushed nicely and the bhaingan would also have got cooked nicely.

10. Garnish with coriander leaves and serve hot with Phulka.

Notes,Tips & Add-On's

• I have used capsicum for additional flavor and taste. Trust me, adding capsicum tastes great.
• Goes well even with rice- Personal Experience :)