Baigan ka bharta is famous all over India. It is basically egg plant roasted over an open flame. The egg plant is then peeled, mushed and spiced to create a perfect accompaniment to roti. A little known variety of bharta is the Goan way of making it. We keep it simple with no spices, no tadka and it is a perfect combination of sweet, salty and sour. It goes well as a side dish for a meal or for a quick dinner with rotis.
What you will need:
| Ingredients | Quantity |
|---|---|
| Eggplant/Brinjal | 1 medium sized |
| Chopped Green Chilies | 2 |
| Kokum/Solam cut into fine pieces | 4 |
| Chopped Onion | 1/4 cup |
| Fresh Coconut | 1/4 cup |
| Salt | 1/4 teaspoon |
| Sugar | 3/4 tablespoon |
| Oil | 1/2 teaspoon |
Prep Time: 10 minutes
Cook Time: 10 minutes
How to make it:
- Wash and wipe the brinjal. Using a fork poke a few holes into the brinjal.
- Rub some oil on the brinjal. Place on slow open flame or on a mesh. Turn it occasionally to ensure even roasting.
- Roast the brinjal till it changes color to a light brown or becomes soft all over.
- Let the brinjal cool. Peel the brinjal and remove the pulp.
- In a mixing bowl take the chopped green chilies, kokum, coconut and onion. Add salt and sugar. Add the brinjal pulp as well.
- Mix well and your bharth is ready.