I am one among the few at home who loves brinjal. My husband is not a huge fan of brinjal but at least once in two weeks my grocery cart will have eggplant. Growing up I have enjoyed brinjal in the form of curry, sambar, Kara kuzhambu, gotsu, thogayal etc but my Ammanever prepared gravy for chappati using brinjal.
When I was a kid, every time I go to restaurants, I see baigan bharta in the menu card and always wonder what it is. I see description it says curry with brinjal but never tried it. When I was in college one of my friends ordered this, after tasting the dish I kind of liked it. Brinjal taste reminded me of “Sutta kathrikai”. Later I came to know its also prepared in the same way. Being a big fan of sutra kathitikai flavour I wanted to try making Baigan barta in home. We liked it and now I have one more brinjal recipe approved in home. Brinjal recipes in TMF Ingredients: Brinjal/Eggplant/Aubergine - 1 big Onion - 1, big - finely chopped Tomato - 3, finely chopped Ginger garlic paste - 1 tsp Cumin powder - 1/2 tsp Coriander powder - 1 tsp Chilli powder - 3/4 teaspoon (Adjust according to your spice level) Turmeric powder - 1/8 tsp Garam masala powder - 1/2 tsp Coriander leaves - few Curry leaves - few Oil - 1 tablespoon + to grease brinjal Salt - as needed Method:
Preheat the oven to 425 degree F. Place aluminium foil over baking tray Poke holes all around the brinjal using a fork and generously grease the brinjal with oil Change the oven setting to broil (low) cook till the skin shrinks and its smoked, turning the brinjal in between for even cooking in all sides. It takes around 23 - 28 minutes. Let it cool completely. Skin comes off easily (oil to do the magic). Roughly chop the birnjal or Mash the pulp with the fork Add oil to the pan and when oil is hot add curry leaves, ginger garlic paste and sauté for 30 seconds. Add onions and sauté till onions are cooked, and then add tomato After tomato is cooked, add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 3-5mins Add brinjal to the tomato onion mixture and 3 tablespoon of water; Cook for 5-6 minutes
Garnish with Coriander leaves and chipped onion and serve hot with roti
