Baigan Bharta

Last five days I am all done with a heavy cold and extreme head aches. All of these sickness made me stay out of kitchen for these. I am speding time more on the bed than anywhere else at home. This morning when at last I thought of visiting the near by doctor, he gave me a shock. He prescribed with lots of medicine and talked about me having rhinocitis. The term reminded me of that Khaziranga National Forest rinos with a horn at the place of nose. Now, coming to the graver part, he suggested that if these problems do not get better by the next 5 days and with all these medications then it is presumably a case of sinusitis and in that case I need to a have a CT scan done. CT scan !!!! O dear Lord !!! I am an absolute claustrophobic, I can’t stay inside a lift for more than a few seconds and he was asking me to have a CT scan done, that means staying inside that whole for more than half-an hour. I was feeling worse with this news than with all of these running nose, blocked ears and head aches.

I had cooked up Baigan Bharta as a side dish for last night dinner. My brain going haywire with the news from the doctor this morning, it think it will look like a bharta and nothing less. So thought of writing this post.

The Big Fat Brinjal - ready to roast

The Big Fat Brinjal - ready to roast

Serves 4

Ingredients

Eggplant (Begun) : 1 big size

Onions (Peyaj): 3 large size, julienned

Tomato: 2 medium size, cut into squares

Green chilli (kacha Lanka): 4, cut into ringlets

Turmeric powder (Halud guro): ½ teaspoon

Coriander leaves(Dhaniya pata) chopped for garnishing

Salt to taste

Lemon juice (Pati lebur raus): 1 tablespoon, optional

Preparation:

  • Prick the brinjal with a fork or knife.
  • Roast the eggplant, so that it gets softened and the skin starts coming out of it.
  • Take the skin out of the eggplant, mash and  keep it aside
  • Heat oil in a wok
  • Toss in the onion. Sauté till softens
  • Add the mashed eggplant to the onions along with tomatoes, turmeric powder, chili ringlets and salt.
  • Cook till the eggplant dries, take care that it doesn’t get stick to the bottom of the wok.
  • Take out of flame and garnish with coriander leaves and lemon juice.

Baigan bharta is best tasted with roti or parantha. Though I had to roast the eggplant on a gas oven, it tastes and smells best when roasted over a charcoal oven.

Baigan Bharta

Baigan Bharta

Catch me with more updates on this blog, till then

Happy Cooking and Happy Eating

As I have not used any electrical or electronic gadgets to cook this, my post is heading for the ‘Power’ less cooking event

hosted by Simple Indian Food

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This is of great joy for me to send in my post to Devon Ave: Indian-Jewish Adventure! hosted by Joelen.

Baigan Bharta goes to fight the other Eat Healthy-Fight Diabetes entries hosted by Sangeeth.

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Check for more updates on this blog, till then Happy Cooking and Happy Eating.

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