Brinjal (eggplant): is a vegetable that divides people; some love it while the rest hate it. But it is a true desi (for the nationalists) vegetable and the Bharta is a very versatile dish, that even the general brinjal haters love.
This version is for the folks who do not like the smokey flavour (I personally like it) or think it is too cumbersome or messy to roast the brinjal over the fire.
Ingredients:
Brinjal – 1 big (bharta) brinjal
Onion – 1 medium size- finely chopped
Tomato - 1 medium size- finely chopped
Green chillies - 1- finely chopped
Garlic cloves - 4 - finely chopped
Cumin/jeera - 1/2 tsp
Asafoetida/hing – 1 pinch
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
coriander powder - 1/2 teaspoon
Lemon juice – 1 tsp
Mustard oil – 1 tbsp
Coriander leaves – 1 tbsp - finely chopped
Salt to taste
Method:
Peel and cut brinjal into medium size (about 2-inch cubes) pieces.
In a pressure cooker and add ½ cup water with brinjal and cook it for 1 whistle
Once the pressure is released, open and check, if there is too much water, continue to cook uncovered till the water evaporates
With the help of fork/spoon mash till you get smooth spread like consistency and keep it aside
Heat oil in a pan. When hot, add cumin seeds and asafoetida
Once the cumin starts to crackle, add chopped garlic and onion. Add a pinch of salt to soften the onion
Once the onions turn soft (2-3 mins), add in chopped tomatoes, turmeric powder, red chilli powder, and coriander powder and balance the salt
Mix and cook covered for 5 minutes or till you see that tomatoes have become soft and mushy and oil starts to separate
Add boiled, mashed brinjal. Mix well and cook for another 3 -5 minutes
Remove from fire, mix in lemon juice and garnish with chopped coriander leaves
The Bharta can be made without the spice powders too. Just omit the turmeric, red chilli and coriander powders and cook as above.