Whenever I go to a grocery story, the deep purple coloured eggplants almost always lure me to buy them. Sometimes I give in, but mostly I don't because my husband is not a big fan of eggplants.
The other day when we were talking about something, DH (dear husband) mentioned he didn't like eggplants very much but he actually liked Baigan Bharta a lot. So the next time I went to the store, I dunked in a large eggplant and happily came home to make Baigan Bharta.
I referred to this recipe on Vegtarian Concoctions. She mentions roasting the eggplant on open flame. I had once baked an eggplant and thought of doing so. But I was short on time, so I chose to microwave it since it's faster and hassle free. I also made some minor changes in the recipe.
1 large eggplant / brinjal / aubergine
1/2 tsp jeera
4 to 5 garlic cloves, crushed
1 tsp chopped ginger
3 green chillies, minced
1 large onion
3 large tomatoes
2 tbsp roasted peanuts (optional)
1 pinch hing (asafoetida powder)1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala powder
2 tsp jeera powder
1 tsp coriander powder
Rub about one tsp oil all over the eggplant. Make a few deep slits with a knife (otherwise the eggplant can burst in the microwave). Place in a microwave-safe bowl and microwave for 11 to 12 minutes. Allow to cool.
Remove the eggplant from the microwave. Chop off the top (calyx) and peel off the skin. I do prefer the peel as well, so I left some of it on. Chop the eggplant and mash it a little bit.
Heat oil in a deep bottomed pan. Add jeera. When it splutters, add ginger, garlic, green chillies and peanuts and roast for sometime. Add onions and saute till they turn translucent. Add all the powders and hing and roast for a couple of minutes. Toss in chopped tomatoes and saute till they are completely cooked. Mash lightly with the back of the spoon.
Add chopped eggplant and roast it in the masala for 5 to 6 minutes. Add salt.
Garnish with coriander leaves.
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