BAINGAN BHARTHA

 

When it comes comes to brinjal it is always a no no in our family.Try what may they won't touch it. But I like experimenting with veggies specially different coloured ones.But who listens?Hubby and daughter both have a strong enmity towards good old brinjal.But thankfully my MIL likes it and when i have packed something else for my daughter and hubby i end up preparing something out of brinjal.But yesterday it was different.I was for a long time planning to make eat Ravi and Dhivya brinjal and that too without their knowledge.Baingan Bhartha recipe from tarla dalal came to my rescue.With some alterations to suit our taste i made modifications and served with hot chappatis for dinner.At last i broke my secret only after dinner and was happy they never found out.I was really surprised they did not find out until i told them.Now to the recipe.

 

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INGREDIENTS

Brinjal	1 big
Tomato	2
Onion	2
Cumin	1 tsp
Mustard	1 tsp
Green Chilly	2
Turmeric Powder	1/2 tsp
Red Chilli Powder	1 tsp
Salt	to taste
Oil	2 tsp
Coriander Leaves	to garnish

 

                                                                                                                                             

 

 

PROCEEDURE

• Take a big brinjal and wash it and pat dry.Apply a little oil on brinjal and roast evenly on both sides and allow it to cool.Peel off the skin and mash it finely with the help of a fork and set aside.

• Chop onions,tomatoes and green chillies.Heat oil in a kadai and add mustard seeds and cumin to crackle and subsequently add onion and green chilies.Once they turn pink add tomatoes and cook till mushy.Now add turmeric powder,chilli powder and salt and mix well.

 

• Add mashed brinjal and add to the above mixture.Garnish with coriander leaves.

• Enjoy this with roti or naan.My battle won,truly satisfied by the camouflaged brinjal,I could feed my family by this dish.Try out and win the hearts of your loved ones.

                                                                                    

                                          

   Notes

• You can squeeze half a lime just before serving for that tangy taste.
• You can garnish with pudina leaves as well.
• You can add garanm masala in place of red chilly powder if you want.

                                                                                     

                                                                                                                                                                                             

                                                                                                                                                                                                                                                                                                                                                              

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