BRINJAL/EGGPLANT/AUBERGINE BADENEKAYI GOJJU

This is a style of roasted and mashed eggplant from the  southern state of Karnataka.

It differs a fair bit from Maharashtra’s Vaangi Bharit and Punjab’s Baigan Bharta recipes which you will also find on the website.

You can watch the video on my Instagram feed @deshpandetara

SERVES 4

2 400 GRAM FIRM, PURPLE BRINJAL OR ITALIAN EGGPLANTS

1/2 TSP URAD OR WHITE BENGAL GRAM

1/2 TSP MUSTARD SEEDS

1/4 TSP FENUGREEK SEEDS (OPTIONAL)

PINCH ASAFETIDA

1 TSP TAMARIND EXTRACT OR TO TASTE

1 TABLESPOON CASHEW PIECES UNSALTED

1 TABLESPOON CASHEW POWDER ROASTED AND UNSALTED

1-2 iNDIAN GREEN CHILIES CHOPPED COARSELY (TO TASTE)

1/2 TSP JAGGERY (TO TASTE)

1/2 TBSP PEELED AND CHOPPED GINGER ROOT

1/2 TSP TURMERIC POWDER

3 TABLESPOONS VEGETABLE OIL

CHOPPED CILANTRO OR CORIANDER LEAVES FOR GARNISH

 

METHOD-

Slow roast the whole eggplants on an open flame or over a charcoal grill until they turn soft and fall apart. Cool them then slowly peel off the charred skin. Lightly wash them, remove larger seeds and puree ion a blender with tamarind.

Heat half the vegetable oil on a high flame.Add onions, green chillies and ginger and sauce well. Add to the brinjal puree and blend again.

Heat remaining oil in the same skillet. Add urad dal, then mustard and fenugreek seeds and asafoetida and sauce 1 minute. Add onions and cashew pieces and saute 1 minute.

Add turmeric and saute quickly. Immediately add eggplant puree and stir well. Stir I cashew or peanut powder. Add salt to taste. Adjust tamarind and jaggery.

Garnish with fresh chopped coriander leaves.

Serve hot with rice or flatbreads such as chapatis or rotis or with idlis.

 

 

PUNJABI BAINGAN BHARTA/FIRE ROASTED EGGPLANT WITH TOMATOES

THIS STYLE OF ROASTED AND MASHED EGGPLANT IS POPULAR ALL OVER INDIA AND A CLASSIC STYLE OF HOME COOKING EVERYWHERE AND POULAR IN DHABAS IN PUNJAB. IN HOME KITCHEN THE EGGPLANT IS NOT PUREED BUT COARSELY MASHED.

I ATE THIS DISH AT SEVERAL DHABAS IN BOTH PUNJAB AND CHANDIGARH AND WHILE THEY WERE ALL GOOD I PREFER THE ONES MADE AT HOME WHERE THE BULK OF THE DISH IS EGGPLANT SEASONED WITH A RESTRAINED AMOUNT OF MASALA.  A YELLOW DAL IS A GOOD ACCOMPANIMENT TO A BHARTA.

SERVES 6

3 400 GRAM PURPLE EGGPLANTS/AUBERGINE/ITALIAN EGGPLANTS

1 TEASPOON CUMIN SEEDS

2 DRIED RED KASHMIRI CHILLIES STALKED REMOVED

1 INCH PIECE OF CINNAMON

1 BLACK CARDAMOM

1 TEJPATTA OR DRIED BAY LEAF

4 TBSP VEGETABLE OIL

1/2 CUP FINELY CHOPPED RED ONION

2 TBSPNS GARLIC AND GINGER PASTE

1 CUP PLUM TOMATOES CHOPPED

1 TEASPOON TURMERIC

SALT TO TASTE

 

METHOD

ROAST THE EGGPLANT ON AN OPEN FLAME OR A CHARCOAL BARBEQUE UNTIL COMPLETELY CHARRED, SOFT AND TENDER. COOL THEN REMOVE CHARRED SKIN GENTLY AND DISCARD.  WASH EGGPLANT VERY LIGHTLY IN WATER AND DISCARD LARGER PATCHES OF SEEDS. RESERVE

HEAT OIL IN A LARGE NON STICK SKILLET AND ADD CINNAMON, BAY LEAF AND CARDAMOM AND SAUTE 1 MINUTE. REMOVE WITH SLOTTED SPOON. ADD THE RED CHILLIES AND CUMIN SEEDS AND SAUTE 1 MINUTE. ADD ONIONS AND SAUTE 2 MINUTE UNTIL SOFT AND OPAQUE. ADD TOMATOES AND SAUTE UNTIL PULPY AND SOFT 2-3 MINUTES.

ADD GARIC AND GINGER PASTE AND STIR WELL. SAUTE 2 MINUTES UNTIL FRAGRANT.

ADD TURMERIC, AND STIR WELL.  ADD THE EGGPLANT AND MASH COARSELY . ADD SALT TO TASTE.

GARNISH WITH FINELY CHOPPED CORIANDER OR CILANTRO LEAVES.

SERVE HOT WITH PARATHAS, KHULCHAS OR ROTI.