Baingan ka bharta (Begun Podha)

I have always been allergic to brinjals (Baingan). But the Baingan Bharta (Begun Podha) that my mom prepared especially during the chilly winters in Kolkata was my hot favorite.  I never bothered about the itching on my lips while having this special dish.

Yesterday my husband brought home a big brinjal along with other vegetables. Looking at it the only thing that came to my mind was my Mother’s special dish. Though I didn’t have much time to prepare this exactly the way my mom used to, I created a short cut and recreated this dish.

Ingredients

A big/medium sized brinjal

1 large onion-chopped

2 or 3 cloves of garlic-chopped

1 small slice of ginger- chopped

1 or 2 green chillies-chopped

1 small bunch of coriander leaves- finely chopped

Salt to taste

½ tsp turmeric powder

½ tsp coriander powder

A pinch of sugar

4 tbsps mustard oil

Method 

• Wash the brinjal and make 4 transverse cuts on it without cutting it completely into pieces.
• Rub small amount of mustard oil all over the brinjal and keep it on high flame for sometime. (This will help in burning of the outer skin.

• Now, keep the brinjal in a pressure cooker add some water, close the lid and keep it on high flame.
• Wait till 1 whistle and then take out the brinjals.
• Remove the stem and mash the flesh properly.
• Heat the remaining mustard oil in a mall Kadhai. Throw in the chopped chillies, ginger, garlic and onions.
• Cook them till golden brown on high flame.
• Now add, salt, a pinch of sugar, turmeric powder and coriander powder. Cook all the contents well till the oil starts separating.
• Now add the mashed brinjal and mix well. Cover and cook on low flame for 2 seconds.
• Finally add the fresh coriander leaves and cook for 1 more minute.
• Remove from the flame and serve with hot chapattis.

Wasn't it easy...?