Baingan Bharta

Kalchina Vankaya Masala.

Eggplant is fire roasted till its cooked and charred from outside. Tomatoes and onion are cooked in tempered oil till mushy. Roasted eggplant is then cooked in it along with spices. Baingan bharta can be served with steamed rice or with any flatbread.
Makes: around 4 Servings of Baingan Bharta.

Ingredients:

Eggplant 1 Large
Onion 1 Large
Tomato 3 Medium
Green Peas (Fresh or Frozen) 2 Tbsps
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 3 – 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder 1/4 tsp
Cumin Seeds 1/2 tsp
Cilantro Few Springs
Salt to taste
Oil 1 Tbsp

Method of preparation:

Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and grate the ginger.
Peel and grate the garlic.
Wash and finely chop the cilantro.

Heat oil in a pan, add cumin seeds and fry till it splutters.
Add chopped onion and fry till it turns light brown.
Stir in sliced green chiles, grated ginger, garlic and salt.

Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy.
Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.

Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes.
Garnish with chopped cilantro and serve baingan bharta with steamed rice.
Notes: Alternatively, eggplant can be microwaved for around ten minutes or cook in oven at 400 F for around 40 minutes.

Suggestions: Make sure to cook the tomato mixture down before adding the eggplant.
Variations: You can also add few pinches of garam masala during the last stage of cooking process.
Other Names: Baingan Bharta, Baingan Bhurta, Baingan Bhartha.

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Eggplant Masala Baath

Vankaya Masala Baath.

Indian baby eggplants are deep fried and mixed with home made spice powder. Oil is tempered with spices and eggplant mixture is briefly fried. Rice is steamed and then added to the eggplant mixture and briefly cooked. Serve the eggplant masala baath with raita.
Makes: around 3 Servings of Eggplant Masala Baath.

Ingredients:

Baby Eggplants 7 – 8
Rice 1 1/2 Cups
Salt to taste
Oil as required
Ghee 1/2 tsp

Masala:

Marathi Mogga 1
Star Anise 1/4
Coriander Seeds 1 1/2 tbsps
Whole Red Chiles 4 – 6
Cloves 1
Cinnamon 1 inch Stick

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a big pinch
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Remove stems, wash and chop the eggplants into small chunks.

Heat half a tsp of oil in a pan, add all masala ingredients in order.
When the mixture is aromatic, remove from heat.
Cool to room temperature and grind into fine powder.

Deep fry the chopped eggplant until they turn golden in color.
Strain the deep fried eggplant and mix it with the ground spice powder and salt.

Wash rice under fresh water and strain the rice.
If using basmati rice, soak the rice in water for half an hour before straining.

In a heavy sauce pot or in a cooker, add ghee, rice and few pinches of salt.
Fry for couple of seconds and pour 2 1/2 cups of water.
Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When urad dal changes color, add the spiced eggplant mixture and fry for couple of minutes.
Slowly add the steamed rice and mix everything thoroughly.
Remove from heat and keep the pot covered for couple of minutes.
Serve eggplant masala baath with any raita of your choice.
Notes: Make sure to cook the rice right.

Suggestions: Adjust the spice with red chiles.
Variations: Also check egglant tindora masala rice.
Other Names: Eggplant Masala Baath, Vankaya Masala Baath.

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