Ingredients vegetarian 2 servings

• 2 big round brinjals (eggplant)
• 2 medium onions
• 1 green chilli slit lengthwise
• 1 tsp jeera
• 1 tsp red chilli powder(can add more if you want the dish to be spicy)
• 1 tsp dhania powder
• 2 big tomatoes
• 1/2 cup coriander leaves (finely chopped)
• 1 tbsp oil
• salt to taste
• 1 tbsp sugar (optional)

Directions

1. Wash and dry the brinjals. Smear with oil and roast on stove top on medium flame till roasted on all sides. Keep turning to prevent brinjals from burning. Keep aside to cool
2. Slice onions lengthwise. heat oil, add jeera and let it splutter.
3. Add green chilli and onions. Fry well. Add salt to onions as they will fry faster.
4. Add chilli powder, dhania powder and tomatoes chopped and fry well till tomatoes are cooked.
5. Meanwhile peel brinjals and mash them nicely.
6. Add brinjal pulp to the onion tomato mix and fry nicely till oil comes on top.
7. Add chopped coriander leaves and remove from fire.
8. serve hot with rotis or parathas.

Comments

jean chaurasia

Hi Usha, your recipe is great. May I suggest making small deep cuts in the brinjal and inserting garlic cloves in two or three places inside, also coat the tomatoes with oil and roast along with the baigan. When it cools peel the blistered skin of the tomatoes and mash along with the brinjal pulp.

k v chandrasekaran

you may also include 1 peeled tomato along with onionin before the baingan is added . At the end add one table spoon of thick curds (yoghurt) and mix well

Pooja Srivastava

You can also add green peas to the bharta. Makes it tastier. That is the way most people in North India make it.