The only mistake my cousin did was to tell me that she makes baingan bharta now and then. That got my attention and I started quizzing her so much that she volunteered to make it for me, even if it is just to shut me up.
Not one to waste time and wait until she has a change of mind, I finalized dinner plans. Baingan bharta, chapatis, a simple dal and buttermilk to wash it down.
Soon, I was making the chapati dough (in the food processor, of course) while she was shedding copious amount of tears cutting the stubborn onions.
Still an hour later, I was rolling the chapatis in a far away cool corner of our kitchen, while she was standing in front the stove, breaking a sweat and cooking the baingan bharta. Her family and mine enjoyed this lip smacking, yet simple treat immensely.
The only worry is that she may not be talking about recipes to me anymore!
- Big Eggplant : 1 (approx 1/2 kg)
- Oil : 2-3 tsp. for rubbing on the eggplant
- Onions : 2 big, chopped
- Ginger garlic paste : 1 tsp
- Tomato : 1 big, chopped
- Capsicum : 1, chopped
- Coriander leaves : 2 tbsp,chopped
- Coriander powder : 1 tsp
- Chilli powder : 1 tsp (adjust according to taste)
- Lemon juice : 1 tsp (didn’t use this)
- Garam masala/sabji masala : 1 tsp (optional)
- Cumin seeds : 1 tsp
- Oil : 2 tbsp
- Rub oil over the eggplant till its coated completely and microwave for about 8-10 minutes till its cooked. Cool, peel and mash it finely.
- In a pan, heat oil and add the cumin seeds. Once it cracks, add the chopped onions, ginger garlic paste and cook till onions turn pink.
- Add the tomatoes and cook till its mushy. Add the chilli powder, coriander powder, 1/4 tsp turmeric powder and salt. Cook for a couple of minutes more and add the mashed eggplant.
- Add capsicum, garam masala or sabji masala and cook for another 5-10 minutes. Add chopped coriander leaves and lemon juice. Check and adjust seasonings.
- Take off the heat and add a dollop of butter (if desired) and serve hot with rotis.
- Blogging Marathon, under Holiday/Weekend Special