5 EASY STEPS:
1. GRILLING Brinjal:
Take a big brinjal (palm sized or bigger) & pierce it all round with a fork. Massage little oil all over it & BROIL it in the oven by placing it on a big piece of Aluminum foil on top shelf. Keep rotating after every 3-4 min. till its roasted & black on all sides & juices begin to ooze out (about 8-10min approx.). Take it out when done along with the foil, onto a plate & let it cool. Peel off the dry black skin with help of a knife & your fingers without losing the soft insides of the brinjal. Take it in a bowl & mash it nicely with a fork.
1. GRILLING Brinjal:
Take a big brinjal (palm sized or bigger) & pierce it all round with a fork. Massage little oil all over it & BROIL it in the oven by placing it on a big piece of Aluminum foil on top shelf. Keep rotating after every 3-4 min. till its roasted & black on all sides & juices begin to ooze out (about 8-10min approx.). Take it out when done along with the foil, onto a plate & let it cool. Peel off the dry black skin with help of a knife & your fingers without losing the soft insides of the brinjal. Take it in a bowl & mash it nicely with a fork.
2. CHOPPING:
Chop 2 small tomatoes and 1 large onion. Also, if you like spicy...chop 2 green chillies, ginger & coriander leaves.
Chop 2 small tomatoes and 1 large onion. Also, if you like spicy...chop 2 green chillies, ginger & coriander leaves.
3. COOKING:
Heat the pan & add 2 Tbs oil. Add 1tsp cumin seeds & pinch of Hing (Asafoetida). WHen they crackle, add the onions & ginger or ginger-garlic paste. Stir till soft & little brown. Add tomatoes, chillies & spices (2tsp coriander pd, 1/2 tsp turmeric pd, 1/2 or 1tsp red chilli pd, salt to taste)
Heat the pan & add 2 Tbs oil. Add 1tsp cumin seeds & pinch of Hing (Asafoetida). WHen they crackle, add the onions & ginger or ginger-garlic paste. Stir till soft & little brown. Add tomatoes, chillies & spices (2tsp coriander pd, 1/2 tsp turmeric pd, 1/2 or 1tsp red chilli pd, salt to taste)
4. ROASTING:
Keep stirring for 3-4 min & then add Baigan or mashed Brinjal. Mix all together & stir for a while. (optional: add boiled green peas if you like) Keep roasting for 8-10 min on medium heat (don't cover). In the end, add some garam masala & sprinkle roasted cumin pd (bhuna zeera). This gives an added favor to the bhurta. The more you roast the better the flavor is. (remember..don't burn or dry it out too much)
Keep stirring for 3-4 min & then add Baigan or mashed Brinjal. Mix all together & stir for a while. (optional: add boiled green peas if you like) Keep roasting for 8-10 min on medium heat (don't cover). In the end, add some garam masala & sprinkle roasted cumin pd (bhuna zeera). This gives an added favor to the bhurta. The more you roast the better the flavor is. (remember..don't burn or dry it out too much)
5. GARNISH & SERVE:
Take it out in a bowl & sprinkle chopped coriander leaves. Decorate with tomato slices, anyway you wish. Serve hot with chapattis or Rotis or Indian breads.
Take it out in a bowl & sprinkle chopped coriander leaves. Decorate with tomato slices, anyway you wish. Serve hot with chapattis or Rotis or Indian breads.