Posted by: Mala D
The bengali baigan bharta (the left side bowl)is very different from it's more popular punjabi version(the right side one). But that's how we celebrate variety in our regional cuisine:-))
Ingredients:
Brinjal: 1 medium-sized,abt 350 gms
Onion: 1 medium
Green chillies: 2-3
Mustard oil: 2 tbsp
Salt: to taste
Corriander leaves: a few sprigs
Method:
Wash the brinjal & dry it properly. Rub it with oil & roast on either an open flame or after rubbing oil on it, make several small cuts on it from various sides. Cover the roasting tray with almunium foil, put the brinjal on it & grill it in the oven, at max temp(180-250 centigrade), turning once or twice.
Cool it & then scoop out the pulp in a bowl. Add mustard oil, finely chopped onion & chopped green chillies. Add salt to taste. Garnish with chopped corriander leaves or finely chopped greens of the spring onion. This dish is simplicity itself. Serve with hot rice but make sure the mixing has been done atleast half an hour earlier for the flavours to seep through.
Extra: The Lebanese have a very famous dish of roast brinjal called"Baba Ghanouj"--- take a medium-sized roasted brinjal, add 2-4 tbsp of thick yoghurt (not sour),1-1/2 tbsp of tahini paste (white sesame seeds paste,commercially available), red chilli powder/paprika, chopped green chillies, chopped parsley, salt, chopped garlic & a lavish dose of extra virgin olive oil 3-4 tbsp. Mix well. A yummy treat is ready to be eaten with Arabic bread/pita bread/roomali roti.
The bengali baigan bharta (the left side bowl)is very different from it's more popular punjabi version(the right side one). But that's how we celebrate variety in our regional cuisine:-))
Brinjal: 1 medium-sized,abt 350 gms
Onion: 1 medium
Green chillies: 2-3
Mustard oil: 2 tbsp
Salt: to taste
Corriander leaves: a few sprigs
Method:
Wash the brinjal & dry it properly. Rub it with oil & roast on either an open flame or after rubbing oil on it, make several small cuts on it from various sides. Cover the roasting tray with almunium foil, put the brinjal on it & grill it in the oven, at max temp(180-250 centigrade), turning once or twice.
Cool it & then scoop out the pulp in a bowl. Add mustard oil, finely chopped onion & chopped green chillies. Add salt to taste. Garnish with chopped corriander leaves or finely chopped greens of the spring onion. This dish is simplicity itself. Serve with hot rice but make sure the mixing has been done atleast half an hour earlier for the flavours to seep through.
Extra: The Lebanese have a very famous dish of roast brinjal called"Baba Ghanouj"--- take a medium-sized roasted brinjal, add 2-4 tbsp of thick yoghurt (not sour),1-1/2 tbsp of tahini paste (white sesame seeds paste,commercially available), red chilli powder/paprika, chopped green chillies, chopped parsley, salt, chopped garlic & a lavish dose of extra virgin olive oil 3-4 tbsp. Mix well. A yummy treat is ready to be eaten with Arabic bread/pita bread/roomali roti.
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