IntroductionBrinjal is a very common vegetable in our country and is available around the year.
It is known by other names also like Eggplant and Aubergine. This vegetable is a good source of fibre and has low calories. Brinjal contains anthocyanins and chlorogenic acid which function like antioxidants as well as anti-inflammatory compounds. It also contains potassium, vitamin C, vitamin B6, and phytonutrients which are beneficial for our health.
Brinjal is good for our health in many ways though it's slightly bitter taste is not liked by some people.
About 100 g of cooked Brinjal contains only 35 calories, 8.8 g of carbohydrate, 0.25 g of fat,
2.5 g of dietary fibre, 188 milligrams (mg) of potassium, 6 mg of calcium, 1.3 mg of vitamin C, 85 mcg of vitamin B6 and little amount of Vitamin K, Magnesium, Phosphorous, Zinc, Calcium, Iron etc.
Brinjal Bhurta is prepared with big bell-shaped brinjals and generally the other types of Brinjals . The long tubular' and 'small round egg sized' ones are used for ordinary Brinjal vegetables or Sambhars.
The preparation time of this recipe is about 35 minutes.
IngredientsThe quantity of ingredients given below will be sufficient for 4 persons while taken with other items during main meals.
PreparationPeel the onions and also the garlic cloves. Chop the onions and garlic cloves in small pieces. You can use a hand grater also to chop them. Crush the tomatoes in a mixer and make a thick pulp. Keep aside chopped onions, garlic and tomato pulp.
Wash the Brinjals and wipe them with a dry cloth.
MethodKeep Brinjals on low heat directly on the stove flame. A metal mesh can be kept between the flames and Brinjals so that the stove burner does not get clogged with burnt and charred Brinjal skin bits.
While on the flame, rotate the Brinjals time to time so that all the sides get fully roasted by the heat. In about 10-15 minutes time they will be well roasted and their skins will be completely burnt. Take the hot Brinjals on a plate and rub them with dry cloth or spatula to remove the small charred skin pieces as they will give a crunchy bitter taste in the dish if not removed at this stage.
Now take a knife and cut the brinjals in small pieces and then mash it with the help of a flat spoon. After so much time on the flame, the brinjals will definitely be very soft and easy to mash. Put the mashed Brinjals aside.
Keep a flat pan on medium flame and pour cooking oil in it. Once the oil is heated add cumin seeds, chopped onion and chopped garlic to it. Saute for a while and then add coriander powder, turmeric powder, asafoetida powder, coriander leaves and salt to it. Saute for some time till these things become a bit brown. Sprinkle a little water if you find sticking with pan bottom. Now add the mashed brinjal to this and cook for 10 minutes. Check for consistency in between and a little water if there is sticking in the bottom of the pan. In the end, add mango powder and mix well. The dish is ready now.
Garnishing and ServingKeep the dish in a serving bowl and garnish with onion rings, tomato flat cuttings, carrot pieces, and coriander leaves. This dish can be served hot as well as at room temperature.
VariationsPotato gives a sweet taste to the vegetables and those who like potatoes can add 2-3 boiled potatoes to the mashed brinjals before cooking. Adding some tomato sauce to the dish gives it an enhanced flavour and it can also be tried for a change. In another version, a little amount of grated cheese can be layered on this dish which is much liked by children.
ConclusionBrinjal Bhurta is a tasty dish and a good accompaniment with the main meals. It is an easy item to prepare for all the occasions and liked by everyone.
Baigan bharta is one of my favourite vegetarian preparations. My preparation is slightly different from yours. I use just onions, garlic, green chillies, tomatoes, salt, and red chilli powder. I also apply oil on the brinjal before roasting it on the fire. Doing so helps in the removal of the charred skin easily. Another thing I do is to make slits on the brinjal and stuff them with garlic pods, so the pods get roasted with the brinjal. Sometimes I add peas to the bharta, it was how my mother made it. Potatoes can be added too for a little variation.
Thanks for reviewing my recipe. This is a common vegetable prepared all over our country in different variations. The variation suggested by you appears a tasty version just by adding peas to it. Garlic goes well in this recipe and enhances the flavour.