Total Pageviews

Tuesday, July 3, 2012

Roasted Aubergines Bharta

A couple of weeks ago I was chatting with a distant relative (courtesy FB) who wanted my recipes on how to make different types of rasams.  In return, she gave me some of her Parsi Fish Sauce recipe (ummmm love the Pom fret in white sauce - pronounced saas by the Parsis!).  Unfortunately I do not cook any meat or fish ~ thanks to Ganesh who just about manages to eat an occasional egg and is otherwise a totally ghee loving vegetarian.  (God! I miss my fish sometimes ;-))

My distant relative Rashna Variawa suggested a great recipe with eggplant or aubergines and her recipe of Baingan Bharta (a spicy aubergine mash) reminded me of the kind my mom-in-law would make ~ hot chili spicy!  Here's the recipe for the Roasted Aubergine Bharta or Chutney.


Eggplant or Aubergines or Brinjals ~ 2 medium sized
Onions ~ 2 medium
Garlic ~  2-4 pods
Green chili (optional) - 1
Coriander leaves chopped - 1 tbs
Lime juice - 1 tbs
Salt - 1/2 tsp
Curd (optional) - 1/2 cup


Fire around 4 barbecue charcoals to red hot and roast the eggplant, onions, garlic and chili.  This roasting can also be done on the gas stove (like I do).  You can roast the eggplant directly on the flame, but the chili, onion and garlic will need a wire mesh over the flame to grill.

Peel the skin off the roasted ingredients (use a bowl of water to wetten your fingers while pealing).  Put all the ingredients in a blender, add salt and pulse run it so as to ensure it does not become too pasty.  Serve garnished with coriander, with chapaties or as a side dish.  My picture shows curd added, and that's because the chili was too hot!!!

When I made guacamole recently, it somehow reminded me of the roasted baingan bharta except that all ingredients in the guacamole are raw.

Enjoy cooking and I will bring you some more recipes soon!

No comments:

Post a Comment