Learnt this recipe of Baigan ka Bharta from my mother-in-law, who loves to experiment and turn the same old dish into a new one. Only remember to prepare Baigan ka Bharta either on a Tuesday / Saturday.
2 medium sized long brinjals (baigan / eggplant / aubergine)
1 medium capsicum, finely chopped
2 medium onions, finely chopped
1 medium tomato, finely chopped
1 tsp garlic cloves, finely chopped
1 tsp garlic, finely chopped
1 green chilli, finely chopped
½ tsp red chilli powder
3 tbsp white oil
salt to taste
1 bunch coriander leaves, finely chopped
- Wash the brinjal, make a long vertical slit. Brush the brinjal with a little oil and roast it on a gas burner over medium heat (Will take around 10-15 mins).
- Remember to turn the brinjal upside down (to get even roasting on all aides), until fully roasted.
- After the brinjal is fully roasted, hold it under cold running water or in a bowl full of water. Cool the brinjal and peel off the blackened skin. Mash the flesh. Keep aside.
- Heat oil in a non-stick pan. Add onion and sauté over medium heat until onions becomes translucent and turns light golden brown in colour.
- Add tomatoes, ginger & garlic, red chilli powder and salt. Mix well and stir fry & cook until tomatoes are tender.
- Add mashed brinjal, mix well and stir fry 3-4 minutes over medium flame.
- Break the eggs directly over the mashed brinjals, mix well and stir fry until the eggs are completely absorbed in the bharta.
- Remove from fire and transfer to a serving bowl and garnish with chopped coriander leaves.
- Serve hot with Rotis / Paranthas.
Tip: Try to prepare this dish using the black brinjals and not the green brinjals.