BAINGAN KA BARTA / ROASTED EGGPLANT CURRY

This is also a typical punjabi dish.Usually its made in mustard oil and it give a distinctive flavour to the dish.Its made by roasting the egg plant / bringal in the stove.The flame must be in low and should turn around in times.When whole the skin of the egg plants gets burned up and the fleshy parts gets softened, then its done.If the fleshy region doesnt gets cooked , it will be very difficult to smash ..

Ingredients:

EGG PLANT / BRINGAL	1BIG
GARLIC  PODS	4-5 NOS
ONION	1BIG
GINGER GARLIC PASTE	1 TSP
TOMATOES	1 NO
CORIANDER LEAVES	A HANDFUL
CORIANDER PWD	¼ TS[
TURMERIC PWD	¼ TSP
REDCHILLY PWD	½ TSP
GARAM MASALA	½ TSP
MUSTARD OIL	1 TBLSP
SALT	AS REQ
WATER	½ - ¾ CUP
GREEN CHILLIES	3 NOS

Method:

• Wash the egg plant and pat  dry .On the sides of the egg plant give a slight slit 
• On each slit ,place a garlic, so that when the bringal starts to heat up it garlic gives a smoky effect to the bringal and the flavour of garlic will be add to the egg plant

• Keep the bringal on the burner ( it will be more apt if the burner have centre space)
• Keep the flame low and turn slowly when the skin gets darkend
• Do this for all sides

 

• Once its done, remove the burned skin, and smash the fleshy part with a smasher or with spoon itself
  
• Keep this aside
• Chop the onion and take a hand ful of chopped onion and keep aside

• Chop the green chillies, tomatoe and coriander 

•  Heat the mustard oil, once it heated well, the smell of mustard oil goes

• Now add the remaining chopped onion, green chillies and saute for a while

• When its softened , add the ginger garlic paste and saute until the raw smell goes
• Now add the tomatoes, and saute until its softends

 

• Then add the coriander pwd, red chilli pwd , garam masala , Turmeric pwd and salt
• When the masalas gets heated up, add water 

 

• Once the water gets boiled up, add the mashed eggplant  and saute well

 

• Bring it to light boiling, the add the chopped onion which we kept aside and the chopped coriander
• Switch off the flame...Serve hot
  
  
  
  • NB:
  • Traditionally making of barta is with out masalas, they just add the green chillies
  • Turmeric pwd is also optional
  • If you doesnt like the mustard oil, replace it with any veg oil..