Baingan Palak Bharta

Name: Baingan Palak Bharta
Cuisine: Indian
Ingredients: 1 large Eggplant; 1-2 bunches spinach, chopped along with the stems; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp asafoetida; 1 sprig curry leaves; 1 large onion, chopped; 1 tsp ginger, chopped finely; 1 tsp garlic, chopped finely; 1-2 green chilies, chopped; to taste salt; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tbsp coriander-cumin powder; 1 tsp sambar powder; For garnishing sliced onion, coriander leaves, fresh lime & fresh chilies

Bethica Das @kitchen_flavours

Sharjah (UAE)

#indiankitchen - Baingan Bharta is very popular and an integral part of a Punjabi platter. It is a very easy side dish where the eggplant is grilled on an open flame till it is charred, peeled, mashed and then stir fried. It is best enjoyed with chapatis or tandoori roti.

So here is my version of a fusion style Baingan Bharta. I added some chopped spinach (for a healthy touch), Sambhar powder and curry leaves, besides other dry spices. It turned out real yummy with a different flavour. You may also add some chopped tomatoes if preferred. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

1large Eggplant
1-2 bunchesspinach, chopped along with the stems
2 tbsp.oil
1 tsp.mustard seeds
1/2 tsp.cumin seeds
1/4 tspasafoetida
1 sprigcurry leaves
1large onion, chopped
1 tspginger, chopped finely
1 tspgarlic, chopped finely
1-2green chilies, chopped
to tastesalt
1/2 tspturmeric powder
1 tspred chilli powder
1 tbspcoriander-cumin powder
1 tspsambar powder
For garnishingsliced onion, coriander leaves, fresh lime & fresh chilies

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Steps

1

Slit the eggplant into half but let it remain intact. Apply few drops of oil all over it as this helps to peel the skin off easily. Roast on an open flame till the skin is charred. Cool and peel the skin off. Mash well and keep aside.
2

Heat oil in a pan & temper with mustard seeds. Allow it to splutter. Then add the cumin seeds and asafoetida. Saute for a few seconds.
3

Add onion, ginger, garlic, green chilies & curry leaves. Saute till light brown.
4

Add all the dry spices and give it a stir.
5

Add the chopped spinach and stir fry on a medium flame till the moisture has evaporated.
6

Add the mashed eggplant and salt. Mix well and saute for 2-3 minutes.
7

Garnish with sliced onion, fresh lime, fresh chilies & coriander leaves and enjoy with any Indian flat bread.