Baingan Bharta

Bereiding

1. 1

   Rinse the baingan (aubergine or 1 aubergine) in water. Pat dry with a kitchen napkin. Apply some olie all over and houd it for roasting on an open flame. You can also grill the baingan or rooster in the oven. But then you won't get the smoky flavor of the baingan. houd the aubergine turning after a 2 to 3 minuten on the flame, so that its evenly cooked. You could also embed 6 knoflooken cloves in the baingan and then rooster it.

2. 2

   rooster the aubergine till its completely cooked and mals. With a knife controleer the doneness. The knife should slid easily in aubergines without any resistance. verwijder the baingan and immerse in a bowl of water till it cools down.

3. 3

   You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step. Use natural charcoal for this method. verhit a small piece of charcoal on flame till it becomes smoking hot and red.

4. 4

   maak small cuts on the baingan with a knife. leg the red hot charcoal in the same plate where the roasted aubergine is kept. voeg toe a few drops of olie on the charcoal. The charcoal would begin to smoke.

5. 5

   As soon as smoke begins to release from the charcoal, dek af the entire plate tightly with a large bowl. laat the charcoal smoke to get infused for 1 to 2 minuten. The more you do, the more smoky the baingan bharta will become. I just houd for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for Dal Tadka.

6. 6

   schil the skin from the roasted and smoked aubergine.

7. 7

   hak the cooked aubergine finely or you can even mash it.

8. 8

   In a kadai or pan, verhit olie. Then voeg toe fijngehakt uien and knoflook.

9. 9

   Saute the uien till translucent. Don't bak bruin them.

10. 10

    voeg toe chopped green chilies and saute for a minute.

11. 11

    voeg toe the chopped 150 g tomaten and meng it goed.

12. 12

    Bhuno (saute) the tomaten till the olie starts separating from the mixture.

13. 13

    Now voeg toe the red chilipoeder. roer and meng goed.

14. 14

    voeg toe the chopped cooked baingan.