Dungaar Baingan Bharta
Preparation Time:20mins| Cooking Time:10mins | Serves:4 | Difficulty Level: Moderate
1 Roasted Brinjal
1 medium onion, chopped
1large tomato, chopped
2green chillies, chopped finely
2tsp grated ginger
3/4tsp red chilli powder
3/4tsp turmeric powder
1-1/2tsp coriander powder
1/2tsp cumin powder
1thick garlic pod, sliced
salt to taste
2-3tbsp oil for cooking
For Dungar/ Smoking
2 pieces charcoal
Make incisions on the Eggplant and insert the garlic pod. Smear a few drops of oil and roast the eggplant directly on flame.
With the help of water, remove the charred peel of the eggplant and then mash the pulp. The roasted garlic adds a great flavour to the eggplant.
Heat about 2-3tbsp oil and add mustard seeds.
Tip in the chopped green chillies followed by onion and ginger. Sauté nicely.
Mix all the powdered spices and salt to taste.
Finally add the tomatoes and eggplant and cook till done.
Make a well in the bharta and keep a bowl in it. Put all the whole spices and burning charcoal over it. Put the ghee and cover the pan with a lid so that the smoke gets trapped and spreads the smoked spice flavour in Bharta. Keep covered for 10mins. Remove the lid and remove the bowl. Serve the bharta. The aroma of spices and the smoke flavor spreads in the Bharta and gives it an amazing flavor which is difficult to be described..
Another tasty version of Methi infused Baingan Bharta can be checked here.
Sending this to Rasi's I'm Star Event
and Cooking For Myself at Vegetarian Surprises. Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin