BAINGAN BHARTA

Baingan is also known as Eggplant or Aubergine. Dish -up a very traditional bharta with it and you may enjoy it with simple dal-chawal ,chapatti or  puree.To choose one without seeds,pick the lighter one with a smooth shiny skin. Baingan Bharta has many fans all over the world. It may be cooked directly over the flame till the skin is charred and can be peeled off. No need of early preperations for this bharta. You may enjoy it with limited spices. In some places in Maharashtra , there are bharta parties , mostly in Kandesh .

INGREDIENTS:

250 Gms Baingan [1 in number ]
2 Onions
5-6 Green Chilies
5-6 Garlic Cloves
1/2 inch Ginger
10-12 Roasted peanuts
1 Tbsp Coconut Chopped
Turmeric
Salt
Corainder
Oil
Cumin-Mustard Seeds


METHOD:

STEP 1 - Wash the baingan ,pat it with a cloth, apply a little oil over its surface with your finger.
STEP 2 -  Roast it directly on the flame from all sides.

STEP 3 - Let it cool and peel off. Just mash a little with the back of a spoon .
STEP 4 - Put a wok on the flame , add oil ,crackle cumin-mustard .Add peanuts and coconut to it and roast it for a while.Add chopped chilies,onions and ginger-garlic paste.

STEP 5 - Now put turmeric and salt ,mix well.
STEP 6 - Add the mashed baingan in it .Mix well and cook for 1-2 minutes and your baingan bharta is ready.

Garnish with fresh coriander and serve it with any bread ,chapatti,bhakari and enjoy.


NOTE: You may add fresh green peas , spring onion to your baingan bharta in winter as its available in winter.