Bhartha in Hindi means "mash". Bhartha Recipes are largely North-Indian origin and can be made from all types of vegetables. As the name suggests, this recipe is a combination of mashed potatoes and eggplant.
First time when I made this dish, i was a bit skeptical about the taste, the smoky flavor, and the mushy consistency. Believe me, it was just awesome! Hubby and i enjoyed it with countless ghee-phulkas. From then it has become an often-recipe at home. Hope you all will like it too.
Ingredients:
1 - Big Baingan (Egg Plant)
1 - Big Potato, boiled and cut to medium pieces
1 - Big Onion, finely chopped
2 - Tomatoes, finely chopped
2 - Green chillies, slitted
1 tsp - Ginger-Garlic Paste
1/2 tsp - Cumin Seeds
3/4 tsp Turmeric Powder
1 tsp - Garam Masala Powder
1 1/2 tsp - Corriander Powder
1 1/2 tsp - Chilli Powder
1/4 tsp - Aamchur Powder (Dry Mango Powder)
3 tbsp - Oil
1/2 Lemon
A Bunch of Finely Chopped Corriander Leaves
A Sprig Curry Leaves (*optional)
Salt to Taste
Method:
Egg Plant Mash
1. Wash, brush oil over the whole eggplant and place it directly on the gas burner on medium flame (Keep turning it every minute or two). Eggplant can be taken off the flame when the skin turns black and starts peeling
2. Allow it to cool to room temperature (approx. 15 minutes). Once cooled gently peel off the burnt skin, mash it and keep aside
Sauteing & Frying
3. In a frying pan, pour the oil, add the cumin seeds and onions
4. When onions are done, add the tomatoes followed by ginger-garlic paste and saute till the raw flavor is gone
5. Now, add all the powders and keep mixing for 2 minutes
6. Then add the potatoes, mashed baingan, salt and curry leaves
8. Gently mix it and cook (covered cooking on low flame) for 10 minutes
Garnishing
9. End of 10 minutes, put off the flame, sqeeze lemon juice and sprinkle the slitted chillies and corriander leaves
10. Aalu-Baingan Bartha is ready to be served with phulkas and rotis
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