Brinjal/ Eggplant (Baingan) : 1 (medium sized)
Chopped Onions : 3-4 (medium sized)
Tomatoes (Chopped or pureed) : 3 (Medium sized)
Green chillies (Chopped) : 2
Olive oil/ Refined oil : 2 tbsp
Salt : as per taste
Red chilli powder (optional) : Half tsp
Prepare the brinjal for bharta:
Wash the brinjal thoroughly and wipe off excess water on it. Lightly grease the brinjal with a drop of oil. You can also make 3-4 small slits with a knife on the brinjal; this helps to cook it well. Put it on the gas stove and let it roast on a low flame. Keep changing sides of the brinjal to cook it completely (Use tongs for this). Insert a knife to check if it is completely cooked and softened.
Once cooked, take it off from the gas stove and allow it to cool for 10 mins. After that, remove its peel and open it from inside to check for any worms etc. Lightly tease or mash the brinjal but don’t overdo it. Keep it aside.
Prepare the tadka:
In a kadai (wok) or a deep vessel, add oil. Once the oil gets lightly heated put the onions and green chillies. Sauté the onions till they get transparent (stage before becoming golden/brown). Put salt and red chilli powder and mix with the onions. After that add the tomatoes and let the tadka cook on a low flame till the oil starts to separate.
Add the cooked brinjal in the tadka and mix well. Let it cook on low flame for 5-6 mins. Garnish with some chopped coriander and serve with roti.
Note: Make sure the onions do not become brown or overcooked. In this recipe turmeric, coriander powder and garlic etc. are not added.
Neha Friend of the family