Baingan Bharta recipe | Punjabi Brinjal Masala is a side dish for indian parathas prepared with big egg plant, onion, tomato, garlic, amchur powder and spices.
- Baingan/ big brinjal – 1 number
- Onion – 1/2 cup (chopped)
- Tomato – 1/2 cup (chopped)
- green chillies – 2 number (slit)
- Garlic – 2 tblsp (finely chopped)
- ginger paste / inji viludhu – 1/4 tsp (can also use finely chopped ginger pieces)
- Cumin seeds/ seeragam – 1/2 tsp
- Cumin powder/ seeraga podi – 1/2 tsp
- Coriander powder/ malli podi – 1/2 tsp
- Turmeric powder/ manjal podi – 1/4 tsp
- Garam masala powder – 1/2 tsp or goda masala powder – 1/2 tsp (optional) Maharashtrian Goda Masala recipe | கோடா மசாலா
- Red chilly powder/ milagai podi – 1/2 tsp
- Salt – to taste
- Oil – 2 tsp
- finely chopped fresh coriander leaves to garnish
1. Heat brinjal in direct flame in a stove, turning the sides.
2. Water oozes out in many places. Hold the stalk and by turning the sides fry till the outer skin turn into ashes and water completely comes out and the brinjal becomes tender and soft to touch.
3. Now remove the burnt skin. Clean it under water and remove the skin completely.
4. Now detach the stalk and mash it using a spatula or with your hands.
5. Heat oil in a pan, add cumin seeds and when it splutters add chopped onion, garlic and green chillies and fry well.
6. When onions turn pale add chopped tomatoes and fry again.
7. Add cumin powder, turmeric powder, coriander powder and salt and sauté.
8. Add mashed brinjal and garam masala powder or goda masala which is optional at this stage.
9. Add little water if needed and keep it in low flame for few minutes and mix well.