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Baingan Bhartha

This Aubergine delicacy is a famous punjabi recipe. Brinjals are available throughout the year and a very common vegetable. A simple vegetable turns into a delectable dish. Even though brinjals are considered as a night shade it is widely consumed. Enjoy this delicious bhartha sa a meal by itself with rotis or phulkas and serve as an accompaniment.

Ingredients

• 500 gms. Brinjals (Aubergine, Eggplant)
• ¼ cup ghee
• 1 tsp. cumin seeds
• 1 medium onion, chopped
• 1 tsp. ginger. chopped
• 1 tsp. paprika (or Kashmiri chilli powder) or to taste
• Salt
• 2 medium tomatoes, chopped
• 3 green chillies, chopped
• 1 cup coriander leaves, chopped

Method

1. Wash brinjals and wipe dry.
2. Apply a little oil to the brinjals and roast on direct flame till charred and skin starts peeling off.  This can be done in a charcoal grill to get the charcoal flavor or oven. 
3. Remove and immerse in water to cool.  Remove he skin and stem and chop.
4. Heat ghee, add cumin and when it crackles, add onions and cook till translucent, add ginger and saute few seconds. 
5. Add the chilli powder, salt, mix, add tomatoes and saute till fat appears at the sides. 
6. Add the chopped brinjals and saute for 5 minutes, add green chillies and mix.  Check seasoning. 
7. Remove and garnish with coriander leaves. 
8. Serve with rotis or phulkas.