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Baigan Bharta is a South Asian dish which originated in Punjab. It is a part of the national cuisines of India.
Steamed, peeled and mashed brinjals transform into a mouth-watering ingredients to make this perfect punjabi curry. It has the tanginess of tomatoes as well as the pungency of onions along with the off beat pav bhaji masala which will give your main course an aromatic flavour.
- Brinjal (Eggplant) – 1, big
- Peanuts – 2 tablespoons
- Onion – 1, finely chopped
- Tomato – 1, finely chopped
- Garlic paste – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Red chilli powder – 1 teaspoon
- Pav bhaji masala (Everest) – 1 teaspoon
- Garam masala – ½ teaspoon
- Salt to taste
- Oil – 3 teaspoons
- Coriander – to garnish, finely chopped
- Dry roast the peanuts and de-skin them when done. Grind them coarsely. Keep aside.
- Cut the brinjal into two halves. Pressure cook it for 3 whistles in a steamer. (The water should not touch the brinjal).
- De-skin the brinjal when done and mash it. keep aside.
- Heat oil in a pan and sauté garlic paste and onions.
- Then add tomatoes and let it cook till completely soft and mushy.
- Add mashed brinjal, peanut powder, turmeric powder, pav bhaji masala, garam masala and salt. Mix well.
- Garnish with coriander and serve hot with chapati.