Cookbook:Baingan Bartha (Southern)
|Baingan Bartha (Southern)|
- Roast the eggplant directly over a low flame - don't be afraid to set it right on the gas burner - turning it regularly until the skin becomes blackened and brittle and the flesh soft (about 15-20 minutes).
- Set aside to cool.
- Grind the chillies, coconut and coriander together in a food processor to form a paste.
- Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
- Mix in the coconut paste (and optionally you can then add curds), along with salt to taste.
Baingan bartha is commonly produced with:
- coriander (seeds)
- cilantro (leaves, from the same plant, and thus sometimes confusingly called coriander as well)
- both coriander and cilantro
The "1 cup chopped" in this recipe is suggestive of cilantro, but this is not at all certain.
- 1-2 Large eggplants
- Handful and some more finely chopped green onion including green leaves of it
- (If available and you like- 2 or 3 teaspoons of finely chopped green garlic with its leaves)
- 1/4 cup fresh peas
- 1-2 green chilies broken into 2/3 pieces each
- 1/4 teaspoon turmeric (Optional)
- 1/2 teaspoon red chili powder (Optional)
- Sufficient amount of oil + Cumin seeds + Rai
- Salt to taste
There are two methods for bharta:
- Raw Method
- Wash, then wipe dry eggplant. Apply some oil on the surface of each one of them.
- Roast eggplants over the direct heat (Alternatively , Char-grill in an oven or over a wood / Charcoal fire to infuse smoke)
- Once the skin is blackened and comes away on touch , let them cool a bit and then peel the burnt skin. Reserve the drip also.
- Mash the flesh with hand and make it smooth. Put this in a large bowl.
- Add green onion (garlic if you have), green peas and salt.
- Heat some oil in the pan. Once heated sufficiently add rai >> cumin seeds >> green chilies. Let chilies to fry for 10/12 seconds.
- Pour this mix on to the flesh mix in the bowl. Mix well and serve with bhakri and thecha/ kharda
- Fry Method
- Steps 1 till 5 same as above.
- In the step 6 above add turmeric after chilies then add the flesh to the pan of tadka. Sautè for some time say 1/2 mins. If required add some of the reserved drip to moist the bharta.
- Serve hot.
- Kharda (Accompaniment)
- Wash and dry about 10/15 green chilies and half handful of coriander. Peel 5/7 cloves of garlic; break the chilies in to 2/3 pieces each.
- Heat about 1 - 1 1/2 tbsp of oil on the griddle (tava)
- Once heated sufficiently add chilies and garlic (make sure you have exhaust turned on and working!)
- Fry them for sometime say 30/40 sec over low heat. Turn the heat off. Now add salt to taste. Put this mix in a blender along with chopped coriander and blend it. NOT in a paste but roughly.
- Thecha is ready to serve. While serving put some raw groundnut oil on each serving. This is very very hot dish depending the chilies used. Eat and handle carefully!
- Easy Recipe
- serves 4
- 2 Medium Dutch Aubergines
- 100 Gm Tomato Paste or 4 medium ripe tomatoes finely diced
- 1 Medium Spanish Onion Chopped
- 1/4 Teaspoon Mustard Seeds
- 1/3 Teaspoon Cumin seeds
- 1/4 Teaspoon Turmeric Powder
- 2-3 Coriander Stems Finely chopped, Reserve the chopped leaves as garnish
- Chopped Green Chilli per taste
- Salt per taste
- Peel and Steam the Aubergine till the flesh is tender.Mash and reserve.
- Heat some Oil (use mustard oil or a blend for best results) and add Mustard and Cumin seeds.Saute for 10 seconds and add finely chopped Garlic and Ginger.Saute till the ginger / garlic turn yellow.
- Add Chopped Onion and saute till the onion is translucent.
- Add the Aubergine Mash,Turmeric Powder, Coriander Stem and Tomato Paste with Salt.
- cook on medium heat for 20 mins.
- Garnish with chopped Coriander and serve
- To smoke the Bharta for a more robust flavour, light a small piece of charcoal and place it over a piece of foil placed inside the dish.Pour about 1/4 teaspoon of oil and cover the dish immediately.Leave to infuse.