Roasted Aubergine/brinjal/eggplant mash is a popular dish of north ndia especially Punjab which is made of roasted or grilled on direct flame aubergine mixed with onions,tomatoes and very minimal spices,aubergine means baingan in Hindi and mash means bharta which is simply enjoyed with chapatis or parathas and it just tastes amazing.
Ingredients:
for roasting on flame:
👉1 large brinjal/eggplant
👉1large tomato
👉4 cloves of garlic
👉oil to brush on the brinjal
Ingredients:
👉2 medium finely chopped onions
👉3 cloves of chopped garlic
👉3 dry red chillies
👉1/2 ''chopped ginger
👉1 finely chopped green chilli
👉1 tbsp ghee
👉1/2 cumin seeds
👉1/2 Turmeric powder
👉1/2 red chilli powder
👉few fresh coriander leaves
👉salt to taste
Method:
👉Take the eggplant/aubergine wash it well and make several cuts on it using a knife and insert peeled garlic clove inside the slits rub a dash of oil on the outside of the aubergine and place it on direct flame or grill and roast it until soft roast the tomato aswell on the grill until it is charred from outside.
👉Remove it and place it on the cutting board now peel the burnt outer layer of the aubergine with the help of knife or your fingers ,take a knife and cut the tomatoes and aubergine and mash up both tomatoes aswell as aubergine.mash the inserted garlic aswell in it.
👉Heat up a pan add in ghee when hot add in cumin seeds,chopped garlic,chopped ginger and whole red chilli and finely chopped green chillies let the everything leave a nice aroma then add in chopped onions,sauté it,do not brown them let it remain little crunchy add in tomatoes mix it up well and then add in turmeric,red chilli powder, at this stage add in the mashed aubergine and cook it for 5mins.
👉Add in handful of chopped fresh coriander leaves mix it all up well and baigan ka barta is ready to serve.
👉Serve it hot with Indian flat breads like chapatis, parathas or rotis.
Comments