Baingan Bhartha is one of my all time favorite meal menu with Bajra Roti, Chhas and other condiments. I have my own version of making to my family liking but you can follow the recipes below.
There are few variations for making this delicacy but traditionally, eggplant is cooked over direct fire and Bhartha is prepared. Since I have oven to do that for me, I can save some time by not standing and cooking eggplant over the stove! Sometimes, I make it red in color or sometimes greenish by adding spring onion and fresh garlic, depending on the ingredients available.
- 1-2 Large eggplants
- Handful and some more finely chopped green onion including green leaves of it
- (If available and you like- 2 or 3 teaspoons of finely chopped green garlic with its leaves)
- 1 tomato , finely chopped
- 1/4 cup fresh peas , if desired
- 1-2 green chilies broken into 2/3 pieces each
- 1/4 teaspoon turmeric (Optional)
- 1/2 teaspoon red chili powder (Optional)
- Sufficient amount of oil + Cumin seeds + Rai
- Salt to taste
Wash, then wipe dry eggplant. Apply some oil on the surface of each one of them.
Roast eggplants over the direct heat (Alternatively , Char-grill in an oven or over a wood / Charcoal fire to infuse smoke)
Once the skin is blackened and comes away on touch , let them cool a bit and then peel the burnt skin. Reserve the drip also.
Mash the flesh with hand and make it smooth. Put this in a large bowl.
Add green onion (garlic if you have), green peas and salt.
Heat some oil in the pan. Once heated sufficiently add rai >> cumin seeds >> green chilies. Let chilies to fry for 10/12 seconds. Add tomato and cook till mussy.
Pour this mix on to the flesh mix in the bowl. Mix well and serve