Baigan ka Bhurta

I have always loved this dish but learnt how to make it very recently when my mum came to visit me.

Baigan is also commonly known as Brinjal....EggPlant...Aubergine :o) ...... 

Well short sweet and simple of these confusing names is Baigan...in the desi style.

All you need is -

Brinjal (Purple) - Medium Sized

Onions - 2 medium sized, finely chopped.
Tomato - 1 medium sized, finely chopped

Green Chilly - 1 (actually to preferance), finely chopped

Corriander (for garnishing), finely chopped

Masalas - Salt (to taste) & Garam Masala (1 tea-spoon full)

We start with bhunofying(grilling) the 'Baigan' from all sides until its peel starts to become darker in colour, and when u try to peel it, the peel comes out smoothly. The outer layer of the inside becomes light brown.
It is preferred you do this on a flame of a gas-hob. Else the other alternative is to grill it on a barbeque.
Once the baigan is cooked properly, peel it. Then mash the baigan and keep aside in a bowl. 

In a pan, put a spoonful of oil and heat on medium flame for about 30secs. Then add the chopped onions (3/4 of the chopped onions) and saute until brown. Add the grilled brinjal and cook for another couple of minutes. Then add salt, garam masala, chopped tomatoes, green chillies & the remaining chopped onions. Mix well. Cover the pan with a lid and let this cook for another 5mins.
Finally garnish with coriander and serve hot.

You can eat this either with parathas, or even as a side dish.

Eat Healthy!!!