It has been a popular North Indian side dish for long, and the rest of the country has also been enarmoured by its taste for a while.
The simple, humble baingan bartha aka smoky egg plant mash is one of those dishes that elevates the taste of anything to a whole new level.
Foodies might have come across a lot many varieties of it, from the dhabha-style bartha to the versatile earthy flavours in which it is prepared in different states. Here we bring you a masalaf-filled version, which can be enjoyed with your chapathi.
Ingredients
6 – 8 egg plants
2 onions
2 tomatoes
Salt as required
1 tsp kasuri methi or dried fenugreek leaves
Water as required
½ tsp turmeric powder
For the filling
½ coconut
2 tbsp peanuts
1 tsp sesame seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 inch piece of cinnamon
1 tsp pepper corns
2 tbsp coconut oil
1 -2 dried chilies
1 star anise
4 -5 cloves
Preparation
Toast the pepper corns, cumin seeds, sesame seeds, cinnamon, coriander seeds, dried chilies and star anise in a hot pan
Grind these into fine powder
In the same pan, roast the peanuts and the coconut until they change colour
After they have cooled down, grind into powder by adding some salt
Heat coconut oil in a pan
Roast star anise, cloves and cumin
Sauté 1 finely chopped onion
Add the remaining onion as puree
Add tomato puree too
Add salt as required
Sauté until the oil begins to separate
Slit the egg plants (the stalk shouldn’t separate)
Fill the egg plants with the masala powders
Meanwhile, add turmeric powder and enough water in the gravy
Now add the egg plants
Close the lid and cook for ten minutes
Mix gently without breaking the egg plants
Add dried fenugreek leaves
Cook for two more minutes
Delicious baingan bartha is ready!