In winter season you will see markets flooded with these big size baingans which are used for making Bharta.
While buying baingan make sure it is not too heavy or else it has lots of seeds in it.
We at home make 2 types of Bhartas one is made using only green chillies which is a maharashtrian style and another one with all the dry spices which is north indian style.
Today I am posting the recipe for north indian style baingan Bharta,goes very well with paratha or nan.
I kg Brinjal (Bharta wala)
3 tbsp Oil
1 cup chopped Onion.
½ cup chopped Tomatoes
2 tsp Ginger-garlic paste.
2 Tamal patra ( Bay leaves)
½ tsp Jeera.
1/8 tsp Asafoetida.
2 chopped Green Chillies.
1 tsp Red Chilli powder.
1 tsp Haldi powder.
1/2 tsp Dhana/Jeera powder.
2 tbsp chopped Corriander leaves.
Salt to taste
For this recipe you need to use Bharta baingan,which is easily available during winter season.
Wash, pat dry and prick brinjals. Roast them over open gas flame or in a preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water for 10 minutes. Remove skin and mash the pulp completely.Keep aside.
Heat oil in a kadai. Add asafoetida,tamal patra and jeera, Cook for half a minute and add onions and sauté until translucent. Add ginger-garlic paste, green chillies and tomatoes, cook for a minute.Add red chilli powder,turmeric and dhana Jeera powder,mix well and cook till oil separates.
Add mashed roasted brinjals and salt.Cover and cook for seven to eight minutes.
Garnish with chopped coriander leaves and serve hot with roti or paratha of your choice..