BAIGAN BHARTA RECIPE (LC14206) - This dish is an Indian vegetarian recipe with origins form the North of India. The aubergines / brinjals are roasted & skinned and cooked in a onion & tomato spiced thick gravy.
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Chop the tomatoes into small pieces & keep it aside.
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Chop the green chilli & keep it aside.
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Wash the eggplant and roast them on tava for few minutes & keep it on open flame until the skin turns dark color.
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Remove the eggplant skin and chop the pulp roughly.
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Using the potato masher, coarsely mash the eggplant pulp and keep aside for later use.
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In a mortar and pestle, crush the black cardamom into powder.
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Heat oil in the heavy bottom pan, add cardamom powder, green chilli, turmeric powder and Tomato. Saute well.
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Now add ginger paste and mashed eggplant pulp into the pan and mix well.
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Add coriander powder, red chilli powder, garam masala and salt. Mix well.
Red Chili Powder
Garam masala powder
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Cook on medium heat for 5-6 minutes or until oil separates.
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Garnish with chopped coriander leaves (optional).