Some recipes are like old friends; you don't bother about them for aeons but when you need reassurance and the feeling of security that all is well in the world, they come to your rescue. Simple, rustic, fuss-free, always there. Every. single. time.
This baingan bharta is one such unassuming dish. One can even wonder as to why should it have a place of pride on the blog. To me, this brings the comforting scent of childhood, the feeling of sitting with my parents around our small dining table, my mom and my amma (grandmom) making this for us.
As such, there is no "one" recipe for any dish. Heck, what we often know as a "recipe" is more often than not one's own way of making their dish, which pleases their palette the most. Cooking a dish is intuitive, you make what you want to and like to eat -- and there is no formula.
SS is not fond of aubergines/ eggplants. But then there are some things you need to do for yourself. For the days when nostalgia hits hard, this recipe can carry your through your day.
Deliciousness guaranteed! Minimal ingredients, maximum taste!
Ingredients:
Eggplants: 2 medium
Onions: 2 medium
Tomatoes: 3 large
Cumin seeds: 1 tsp
Turmeric: 0.5 tsp
Coriander Powder: 1 tsp
Salt to taste
Fresh coriander leaves for garnishing
Recipe:
1. Wash the eggplants and pat them dry. Apply a little oil on their outside, and poke several holes in them with a fork.
2. In a microwave safe container, put them in the microwave on its highest power setting (microwave mode). Time it for 8 minutes.
3. After 4 minutes, take out the container and rotate the eggplants a little for even roasting.
4. Take out after the next 4 minutes, and let them cool. They should be soft to touch, a knife will be able to go inside them easily.
5. Peel them and mash them well.
6. In a frying pan, heat some oil.
7. Sizzle cumin seeds.
8. Add onions and fry them till pink.
9. Add the tomatoes. Fry the mixture till soft and mushy.
10. Add the mashed eggplant.
11. Add turmeric, red chilli powder, coriander powder and salt as per taste.
12. Mix everything well and let it cook on medium flame for another 5-7 mins in the pan, with its lid covered.
Garnish with fresh coriander. Serve hot with chapatis!
Notes:
DO NOT forget to poke holes! You don't want a burst eggplant inside your oven now, do you ?!
You can also add garam masala and a little lemon juice in the end for a different taste.
Reduce/ increase the number of onions and tomatoes depending on your palette. I like mine tangy hence more tomatoes.
Traditionally, eggplants are charred over an open flame for that smoky flavour. I don't have an open flame, hence microwave roasting is the next best option.
To mash, some people also churn the peeled eggplant in a blender for a smooth texture. Your pick! Smooth or chunky, whatever floats your boat. As I said, no formulae :)
This is one of my favourite recipes. Simple and super easy. How do you like yours? We would love to hear from you! Please drop in a line in the comments below :)
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