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Ok ok….. the name sounds exotic…..but its our very own Baingan Bharata …. but with a twist…. I m sure this recipe will silence all those who call baingan as a be-gun veggie. I m quiet a fan of brinjal and love it in all its avatars! I especially love the taste and texture of the green brinjals…Actually i was first introduced to them, post marraige,at nasik. These brinjals originally grew at jalgaon earlier.Now they are available everywhere. These brinjals have less seeds,soft and less fibry flesh… So lets begin…
- Prick the brinjal and insert 4-5 garlic cloves in it,and apply oil over . Roast the brinjal in medium gas flame , turning occasionally, till it is soft and done. Cool and peel the skin and mash .
- Heat oil in a pan and add cumin seeds and 1 tsp mustard seeds,once they splitter , add curry leaves and gingergarlic paste. Add onions and saute till browned. Now add tomatoes and saute for 1 min.
- Add 2 tsp red chilly powder,turmeric,garam masala,kala masala and mix. Add mashed brinjal and mix. Add namak and cover with lid to cook on a low flame for 3 mins.Now add the crushed peanuts and coriander and mix. transfer in a serving bowl.
- For the tempering , heat oil and add mustard seeds and curry leaves. Add 4 crushed garlic cloves and saute till brown Add whole chilly and put off the gas and add 1 tsp red chilly powder,stir and immediately pour over the bharta.
- Cover to let the garlic favour the brinjal. Goes best with Bajara ka Bhakaris....but rotis are also a good option.
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