There are many different methods of preparing eggplant bharta. But I love the traditional style prepared at my home. The best way to roast eggplant is on an open flame in a stove. Because oven/microwave doesn't give the desired results. The charred peel of the veggie lends a nice smoky aroma to the dish.
INGREDIENTS
MEDIUM SIZE EGGPLANT- 3 NOS
TAMARIND- GOOSEBERRY SIZED
SALT TO TASTE
SEASONING
OIL- 3 TSP
MUSTARD- 1 TSP
URAD DAL- 1 TSP
GREEN CHILLIES- 2 NOS
RED CHILLIES- 2 NOS
ASAFOETIDA- 1/2 TSP
CURRY LEAVES- 1 SPRIG
METHOD
Wash and wipe eggplant and slit it into halves with stalk intact to check for worms or any kind of infestation. Apply oil on the surface of the veggie,
Switch on the stove and directly roast the eggplant holding the stalk. Roast till the skin is completely burnt. Allow it cool.
After cooling,remove the charred peel from the veggie thoroughly and cut the veggie to rough chunks.
Soak tamarind in warm water and extract syrup. Transfer the chopped pieces to the tamarind syrup and mash it further using a masher.
Add salt to the contents and mix well. Prepare seasoning by heat oil in a pan. Add mustard when it starts to splutter add urad dal,green chillies,red chillies,asafoetida,curry leaves.
Add the seasoning to the tamarind and eggplant mixture.
The beauty of this dish lies in the raw flavour of the tamarind. Hence you don't need to boil the tamarind syrup.
INGREDIENTS
MEDIUM SIZE EGGPLANT- 3 NOS
TAMARIND- GOOSEBERRY SIZED
SALT TO TASTE
SEASONING
OIL- 3 TSP
MUSTARD- 1 TSP
URAD DAL- 1 TSP
GREEN CHILLIES- 2 NOS
RED CHILLIES- 2 NOS
ASAFOETIDA- 1/2 TSP
CURRY LEAVES- 1 SPRIG
METHOD
Wash and wipe eggplant and slit it into halves with stalk intact to check for worms or any kind of infestation. Apply oil on the surface of the veggie,
Switch on the stove and directly roast the eggplant holding the stalk. Roast till the skin is completely burnt. Allow it cool.
After cooling,remove the charred peel from the veggie thoroughly and cut the veggie to rough chunks.
Soak tamarind in warm water and extract syrup. Transfer the chopped pieces to the tamarind syrup and mash it further using a masher.
Add salt to the contents and mix well. Prepare seasoning by heat oil in a pan. Add mustard when it starts to splutter add urad dal,green chillies,red chillies,asafoetida,curry leaves.
Add the seasoning to the tamarind and eggplant mixture.
The beauty of this dish lies in the raw flavour of the tamarind. Hence you don't need to boil the tamarind syrup.
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