Baingan Bharta Recipe|Step By Step Pics

     Baingan bharta is a easy Indian style curry made with Aubergine the large eggplant.Eggplant is called by different names like brinjal,baingan,aubergine,Kathirikai(in tamil).
     Baingan bharta is done by roasting aubergine in gas and then smoke it.I instead roasted in oven (broiled in oven).Its was smokey,tangy,spicy ..and its a best dip i can say.If you want to roast in direct gas then refer dassana post ,she explained dhungar method(infusing the coal flavor to baingan).I got the idea of oven roasting from Sony who is a blogger friend of mine.
    Usually people in India have baingan bharta for roti an Indian flat bread.we  had it with bread and it was quite amazing..
    This recipe i did it for shhh.... cooking secret challenge hosted by priya suresh sis .This month my partner is priya sis .She gave me onion and aubergine as the secret ingredient .I normally do kosumalli with small brinjals apart from that i can think about baingan bharta ,my fav.
    I have given step by step pics as well for amateurs.I used 1/2 tsp chili powder as we are spice lovers.If you guys don't want much spice reduce the chili powder to 1/4 tsp .You can also include 1 green chili with 1/4 tsp chili powder.
 

Baingan Bharta/Aubergine Curry

    Oven broiled baingan bharta(aubergine curry) for roti ,dosa,bread.

Cuisine: Indian Category: Side Dish Yields: 2 cups Prep time: 30-40 Minutes Cook time: 10 minutes Total time: 40 Minutes.


Ingredients:

• 1/2 pound aubergine/eggplant/kathirikai(around 450 grams)
• 1 onion
• 1 small country tomato
• 1/2 tsp chili powder
• pinch of turmeric
• 1 tsp ginger garlic paste
• Few coriander leaves for garnishing

To temper:

• 1 tbsp oil
• 1/2 tsp jeera/cumin

Method:
Preparation:

• Oven roast the baingan .Broil the eggplant for 30 -40 min until it breaks or until skin soften.

• Remove the peel and mash it very well.

• Chop the onions and tomatoes .

Cooking:

• Heat a tava with 1 tbsp oil.
• Add jeera.Let the jeera gets the aroma.

• Add ginger garlic paste and saute it for 2 seconds.

• Add onions and saute it ,until  translucent(takes around 2-3 minutes on a hot tava).

• Add tomatoes and cook it thorough.

• Add turmeric and chili powder and saute it for a minute without burning it.

• Add the mashed eggplant/ baingan/aubergine to the tava.Add required salt as well.

• Let it sit in tava for 2 minutes in low flame.
• Garnish with coriander leaves.
• Serve hot with roti/dosa.
• Actually we had it with bread, it was so awesome.

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