Ingredients
- 1 large-sized brinjal (approx. 300 gms)
- 1 bunch of spring onions (finely chopped, separate the white onion part and green leaf part)
- Garlic paste made from 10-15 cloves of garlic/ 2 bunches of green garlic
- Puree made from two medium-sized tomatoes
- 1 teaspoon of green chilly paste
- 1/2 teaspoon of ginger paste
- 1 bowl of coriander leaves (finely chopped)
- 1 tablespoon of Kashmiri red chilly powder
- 1/2 teaspoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of Kitchen King masala
- 1 teaspoon of kasuri methi (dried fenugreek leaves)
- Salt to taste
- 1 teaspoon of lemon juice
- 1 tablespoon of oil
- 2 tablespoons of ghee
- 1 teaspoon of cumin seeds
- 1/4 teaspoon of asafoetida
Method
First off, wash the brinjal thoroughly. Next, peel it off and chop it into medium-sized pieces. Take these pieces in a cooker-safe container. Take some water in a pressure cooker and place this container in the cooker. Heat on max flame till you hear 3 whistles and then turn off the gas. Once the cooker cools down, take out the boiled brinjal pieces, and smash them using the pav-bhaji crusher.
Now, heat oil and ghee in a pan. Once heated, add cumin seeds. After the cumin seeds are roasted, add asafoetida to the pan. Later, add green chilly paste, ginger paste, and garlic paste (or finely chopped green garlic) to the pan. Then add the finely chopped white spring onions to the pan and salt required for these onions. Let the pan cook till these onions are transparent. Next, add tomato puree to the pan and mix thoroughly.
Now, add the required amount of salt, Kashmiri red chilly powder, turmeric powder, coriander powder, garam masala, Kitchen King masala, and kasuri methi, and mix thoroughly. Now, add the finely chopped green leaves of the spring onions and let them cook. Add some lemon juice next. Now add the smashed boiled brinjal to the pan and mix thoroughly. Finally, add coriander leaves and stir the mixture. Your baingan bharta is now ready to be served with bajra rotla and white butter.
To read more delicious recipes from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.