If you love Indian food and Eggplant then this is a must try recipe. Its amazingly easy to make and the spices used are very basic which most of you should have in your kitchen cupboard.
The one memory that this dish takes me back to, is the smoky flavour of burnt eggplant skin which rendered this dish a completely different taste.
Every region has its own version of Baigan Bharta. Mine is the more North Indian or Punjabi style recipe.
In India, you cook on flame rather than the modern day energy saving halogen/induction cookers. So getting that burnt(in an edible way) smell was not all that difficult.
The challenge is to replicate that aroma in an oven. There are ways to do that but since this recipe is easy enough for anyone to try I will not get into the complexity of that.
However, the only thing I can say is that the next time you put the BBQ on, scoop around the fridge and get your eggplant out and toss it on the BBQ at the end. You will not regret it!
Although this dish is not complicated to make its good to be aware of few things when you do make it:
Please let me know your thoughts, as I love to hear from you. Do share or pin it this recipe for future reference.
|Eggplant/Aubergine - 2 large|
|Onions - 1, chopped|
|Tomatoes - 1, chopped|
|Peas - 1/2 cup|
|Garlic - 6 pods. 3 whole and 3 chopped|
|Cumin seeds - 1 tsp|
|Turmeric powder - 1 tsp|
|Chilli powder - 1/2 tsp|
|Green Chillies - 1, chopped|
|Fresh coriander leaves - Large handful|
|Lemon juice - 1 tsp|
|Mustard Oil (or any unrefined oil)- 3 tbsp|
|Salt to taste|