Eggplant Bharata is a very simple and tasty dish my mom used to make using all fresh ingredients. All these ingredients are easy to find and recipe is very quick and easy to make.
Ingredients:
1 Large dark purple Eggplant
1 big red onion
3-4 Green Chilies (sliced lengthwise)
1 inch Ginger minced (or ½ tsp paste)
2-3 Garlic cloves minced (or ½ tsp paste)
1 Tbsp Oil
1 Tsp Black mustard seeds
½ Tsp Asafetida
½ Tsp Turmeric powder
Salt to taste
1 Tbsp cilantro/coriander leaves (chopped)
Method:
1. Generously slather oil on eggplant and roast it over an open flame on gas stove or grill, rotating it every 2 minutes until all sides are cooked or charred. When eggplant is cooked, it starts peeling and becomes mushy. Remove cooked eggplant from the flame and let it cool for few minutes. Remove the stems and charred peels of eggplant carefully. Mash cooked eggplant with potato masher or fork to make pulp and set it aside.
2. Heat oil in a pan or wok and add asafetida. Add mustard seeds, when they start making spluttering, add turmeric, green chilies and onions. Sauté until onions are soft, and transparent, and golden brown in color.
3. Add eggplant pulp, ginger, garlic, and salt and continue cooking on medium heat for 5 minutes.
4. Garnish with chopped cilantro and serve hot with chapatti or flat bread.
You can also broil or bake (combination works the best) eggplant in oven at 400 F for an hour if grilling is not an option.
Ingredients:
1 Large dark purple Eggplant
1 big red onion
3-4 Green Chilies (sliced lengthwise)
1 inch Ginger minced (or ½ tsp paste)
2-3 Garlic cloves minced (or ½ tsp paste)
1 Tbsp Oil
1 Tsp Black mustard seeds
½ Tsp Asafetida
½ Tsp Turmeric powder
Salt to taste
1 Tbsp cilantro/coriander leaves (chopped)
Method:
1. Generously slather oil on eggplant and roast it over an open flame on gas stove or grill, rotating it every 2 minutes until all sides are cooked or charred. When eggplant is cooked, it starts peeling and becomes mushy. Remove cooked eggplant from the flame and let it cool for few minutes. Remove the stems and charred peels of eggplant carefully. Mash cooked eggplant with potato masher or fork to make pulp and set it aside.
2. Heat oil in a pan or wok and add asafetida. Add mustard seeds, when they start making spluttering, add turmeric, green chilies and onions. Sauté until onions are soft, and transparent, and golden brown in color.
3. Add eggplant pulp, ginger, garlic, and salt and continue cooking on medium heat for 5 minutes.
4. Garnish with chopped cilantro and serve hot with chapatti or flat bread.
You can also broil or bake (combination works the best) eggplant in oven at 400 F for an hour if grilling is not an option.
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