Baingan Ka Bharta – Bihari Style
published by mdkshareef on Feb 5, 2012
Baingan Ka Bharta – Bihari Style is tasty recipe.
The USP of this bharta is the finish with raw mustard oil.
Ingredients for 4-5 servings:
2 large round aubergines
1 small onion
2-3 green chilies
1 tbsp cumin powder
½ tbsp salt
1 ½-2 tbsp mustard oil
Garnish:
8-10 springs fresh coriander leaves
Preparation:
Wash the aubergines. Chop the onion as fine as possible. Wash the green chilies and chop as fine as possible. Wash the coriander leaves and chop coarsely.
Method:
Roast the aubergines over low heat, either over a direct flame, or preferably on the tava, over which u can invert a large pan. Keep turning them so that they cook evenly, and be sure that they are cooked through. It takes forever on the tava over an hour for large aubergines. But needs little or no attention, except to turn them once in a while. If the skin burns and splits and some juice oozes out, it’s no matter.
Let them cool a bit, then peel them carefully and mash the pulp. Add the onion, green chilies, cumin powder, salt and mustard oil, and mix well together.
Garnish with the coriander leaves, and serve at room temperature.
Variation:
You can make Baingan ke Bharte ka raita to the same basic recipe, ommittimg the mustard oil and the garnish of coriander leaves. Beat 1 ½ -2 cups thick curd and fold into the seasoned aubergine. Give it a baghar with 1 tbsp bland oil, 1 tbsp mustard seeds and 10-12 curry leaves.
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