This is my favorite brinjal dish. Bharta is made in almost all states in India with their own variety. This recipe is the traditional recipe from Punjab and North India.
1. Egg Plant / Brinjal - 1 Medium Size (Flame Toasted)
2. Tomato - 2 Medium size (Fined Chopped)
3. Onion - 1 Medium size (Cut in Julian)
4. Capsicum - 1 Small size (Diced)
5. Ginger - 1 inch (Grated)
6. Coriander seeds - 1 Tbsp (Finely powdered)
7. Cummin Seeds - 1/2 Tbsp (Finely powdered)
8. Garam Masala - 1/2 spoon
9. Red Chilly Powder - 1/2 to 1 spoon.
10. Butter - 2 Full Tbsp
11. Oil - 3 Tbsp
12. Turmeric - 1/4 spoon
13. Asafetida - pinch
14. Green chillies - 2 to 3 (Chopped)
15. Salt to taste
Step 1. Toast / Roast Brinjal with skin on direct flame or best on charcoal fire. Once it is toasted properly from all sides, transfer it into cold water and peel off the burnt skin.
Step 2. Coarsely mash the brinjal and keep it aside.
Step 3. In a large frying pan add oil + fry green chillies+ coriander powder + cummin seed powder + Turmeric + Asafetida (heeng). Cook for minute.
Step 4. Add Onion and fry till light brown + add ginger + add Tomatoes and cook for 4-5 minutes.
Step 5. Mash all tomato from the back of the stiring spoon.
Step 6. Add rest of the spice mix. Garam Masala + Red chilly powder for cook for minute.
Step 7. Add the mashed brinjal and cook for about 7-8 minutes. Add Capsisum + Keep coarsely mashing the whole mixture with the back of the stiring spoon.
Step 8. Add Butter and simmer for minute ( Butter enhances the roasted brinjal's flavour)
Step 9. Add salt to taste + Coriander leaves for garnish.
Serve with Rotis. Serves 3-4 people.