Baingan ka bharta is one of my favorite vegetables. In punjab, it is made very simply, without using too many masalas, so that the roasted taste of baigan is not masked with the tastes of masala. I have seen many recipes which use corinder powder,garam masala etc. But do try it in this simple manner once, i am sure you will like it.
This vegetable tastes great with rotis or plain paranthas too. The trick to making good bharta is to have approximately the same amounts of onions, baigan and tomatoes.
1 big brinjal
1 jumbo onion or 2 medium sized onions
2 green chilies
1 tsp ginger finely chopped
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp chili powder
2 tbl sp green coriander
1 tsp ghee
1 tbl sp oil
Salt to taste
The best tasting bharta is the one in which the brinjal is roasted on open flame. This gives a smoky flavor to the brinjal. Roast the brinjal on open flame directly for about 10-15 mins. It should be roasted on all sides by rotating it every 2-3 mins. If you do not have gas, then you can microwave the brinjal for about 10 mins, rotating it after every 2-3 mins.
Peel the brinjal and also remove the seeds from inside.
Chop the brinjal into fine pieces. Also chop the onions, tomatoes and green chillies.
Heat oil. Add cumin seeds. Once they change color, add onions. Add a little salt to the onions and fry for about 7 mins. They should change color to light pink but should not become brown.
Add green chilies, ginger and brinjal and cook for 10 mins, stirring occasionally.
Add tomatoes, turmeric, chili powder, and salt and cook for 8-10 mins. Then add 1 sp ghee and cook for a min. garnish with green coriander.
The ghee gives it a very nice flavour and makes it moist. do not cover the bharta while cooking. It should be cooked uncovered through out. You can adjust the amount of green chilies, but the spicier it is, the better it tastes. .