About this recipe:Simple and tasty bhartha from Punjab that will rouse your taste buds. Delicious with paronthas or a phooli hui chapati and raita or as an accompaniment to a meat curry. Don't forget to put some ghee on top!
1 large brinjal
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1 tablespoon curry powder (equal parts cumin, coriander powder, 1/2 the turmeric, 1/2 the methi powder and 1/2 the chilli powder )
1 tomato, diced
110g low-fat plain curd
1 fresh green chilli, finely chopped
1 teaspoon salt
half bunch fresh coriander, finely chopped
Ghee for garnish
Directions Prep:15min › Cook:45min › Ready in:1hr
Wash and fire roast brinjal on the gas stove. Take care while cooking on open flame. Stand by and rotate brinjal on all sides. It's done when the skin becomes completely black, blistered and brinjal becomes aromatic. Take off heat. Allow to cool, then peel skin and chop flesh.
To cook in oven, preheat oven to 230 C. Place brinjal on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop.
Heat oil in a medium pan over medium heat. Add cumin seeds. When they crackle, add onion. Cook until onion is tender.
Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in curd. Mix in chopped brinjal and chilli, and season with salt. Cover, and cook 10 minutes over high heat.
Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with ghee and coriander to serve.