Brinjal or Baingan or Eggplant is not everyone's favorite. But me and my husband like it in any dorm like bharta, bhrawa baingan, sliced baingan masala, etc. This is very simple, tasty, slightly spicy bharta recipe slightly different recipe than our regular one. This can be made as a accompaniment to plain white rice or chapattis. The curd in the dish helps the brinjal absorb the spices, while also lending a tangy flavor to the dish. Brinjal is very nutritious vegetable, high on magnesium and vitamins. Today's recipe is very healthy and best suited recipe for the Baingan lovers for this summer season. Dahiwala baingan ka bharta is a flavorful and easy to digest eggplant recipe. The USP of this dish is that it needs much less spices as compared to our regular baingan ka bharta recipe. So let's start with the step by step recipe of dahiwal baingan ka bharta.
INGREDIENTS:
500 gms Baigan [2 in number]
1 Cup Curd
For Tempering:
3 tablespoon Oil
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
1/2 teaspoon Methi / Fenugreek Seeds
1/2 teaspoon Ajwain/ Carom Seeds
1 Medium Sized Oinion, Chopped
2-3 Green Chillis, Chopped
2-3 Dry Red Chillis
8-10 Curry Leaves
1/2 teaspoon Grated Ginger
2 tablespoon Coriander, Chopped finely
Salt as per your taste
METHOD:
STEP 1 - Wash the brinjal and wipe it with the kitchen towel.
STEP 2 - Brush the brinjal with oil and then keep them on a gas stove and roast from all sides until charred and cooked well.
STEP 3 - Cool them and remove the skin, mash it and let it cool for some time.
STEP 4 - Whisk the curd/ yogurt in a bowl and add salt and mix well. Keep this aside.
STEP 5 - Heat oil in a small pan.
STEP 6 - Add chopped onion, green chillis and grated ginger in it. Saute it till the raw smell vanish.
STEP 7 - Now add this to the mashed brinjal with curd and mix well.
For tempering:
STEP 1 - Heat oil in small tempering pan. Once it gets heated up add red chillis, cumin seeds, mustard seeds, fenugreek seeds and carom seeds in it and let them crackle for few seconds.
STEP 2 - Add curry leaves in it. Pour this tempering over the brinjal mixture and mix properly.
STEP 3 - Garnish with chopped coriander and serve.
Serve with plain white rice, Phulka, chapatti and enjoy.
INGREDIENTS:
500 gms Baigan [2 in number]
1 Cup Curd
For Tempering:
3 tablespoon Oil
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
1/2 teaspoon Methi / Fenugreek Seeds
1/2 teaspoon Ajwain/ Carom Seeds
1 Medium Sized Oinion, Chopped
2-3 Green Chillis, Chopped
2-3 Dry Red Chillis
8-10 Curry Leaves
1/2 teaspoon Grated Ginger
2 tablespoon Coriander, Chopped finely
Salt as per your taste
METHOD:
STEP 1 - Wash the brinjal and wipe it with the kitchen towel.
STEP 2 - Brush the brinjal with oil and then keep them on a gas stove and roast from all sides until charred and cooked well.
STEP 1 - Heat oil in small tempering pan. Once it gets heated up add red chillis, cumin seeds, mustard seeds, fenugreek seeds and carom seeds in it and let them crackle for few seconds.
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