Not everybody likes eggplant but at my place everyone enjoys eating all the varieties of eggplant. The eggplant used for making Bharta (mash) is large and almost round in shape and is dark purple in colour. See the picture here .
Every house has their own version of making Baingan ka Bharta ( bharit in marathi ). Bharit means something mashed. One can roast the vegetable first or steam cook it before mashing. Even the eggplant can be either roasted or steamed before mashing but the taste imparted by the eggplant is distinctly different in both the methods. I always insert garlic in the eggplant while roasting, this imparts a very unusual burnt garlic flavour to the eggplant.
We personally like the roasted version as we enjoy the smoky taste in the eggplant. The steamed version is good for making Raita which I will post sometime.
Yesterday, when I decided to make Bharta, I wanted to bring in some additional flavor to the eggplant. I was searching things in my freezer when my hand landed on a small bag of frozen methi (fenugreek leaves) which I had very conveniently forgotten was existing in the fridge.
Instantly I knew what I wanted to do to my eggplant. I also have made a big batch of frozen peas which really comes out handy for cooking. You can check out how I made the frozen peas in my other blog Kitchen-Basics.
I must admit that a blend of methi (fenugreek) and baingan tastes very unusual. It's a must try if you like experimenting with flavors.
2 medium eggplants(roasted)
1 large onion-chopped
2 medium tomatoes-chopped
3-4 tbsp chopped methi (fenugreek leaves)
a small handful of peas
2 green chillies
6-8 pods garlic
an inch of ginger
1-2 tsp red chilli powder
2 tbsp coriander powder
salt to taste
oil to cook
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp garam masala (optional)
Put a drop of oil on the eggplant and spread it on the entire surface . Make 2 small incisions on each eggplant and insert a garlic pod in it, then roast it on the gas burner (this infuses the flavor of garlic well in the eggplant)
Once the eggplant is roasted, cool it and then immerse it in a container filled with water and peel the burnt top layer( Peeling in water makes the process simpler) then mash it.
Heat oil and add mustard seeds and let them splutter.
Add the finely chopped onions, saute till light brown.
Grate ginger and 2 pods of garlic and add it to the onions and saute till the raw smell disappears.
Add green chillies, tomatoes, salt and cook till oil separates.
Now put turmeric, red chili, coriander powder and saute.
Add peas and methi and cook on high flame till the bitter smell of methi disappears and it has blended well in the tomato base.
Put mashed eggplant, cilantro and mix well. Cook for 3-4 mins .
Sprinkle garam masala, mix and switch off the flame. (I did not add it this time )I am extremely happy with my Futura pan, it completely separates the oil from the curry. Which pan do you use?
Sending this Crispy Bottle Gourd Peel Chutney to Nithu’s “Best Out Of waste event”.