Smoky Eggplant Bharta
Every choice coming in your way has its own consequences to follow!!! Blogging-Cooking-Photographing… Each of these has brought many pros n cons together :P
Yes, these are 3 top-most activities I’m so much passionate about… Have been blogging for more than 3 years now! Cooking is something I do ‘coz I enjoy n never ‘coz I have to! Playing with spices/herbs/flours/veggies make me stronger to step ahead in this culinary world. And of course, I have been learning food-photography each single day… Wait wait wait, that’s all about pros only!!!
Let me pen down a bunch of cons too:
- More time I spend in kitchen experimenting various dishes, less I get to go out n enjoy the sunshine (when it’s sunny out here)!
- When I find myself blogging or even doodling the post on paper, I get to see hubby enjoying his action movies or discovery channel :P
- Transferring food to serving plates/bowls, dazzling up with garnishing elements, setting up the props on the board and clicking from various angles make hubby almost scream with hunger ;)
- And I shouldn’t miss to add kitchen disasters (it hardly happens though)! Whenever I find myself in dilemma whether to serve or not, I get nervous… Some terrible disasters make me almost-cry too :P And rather than rectifying the problem there n then, we end up with a take-away from near-by restaurant :(
That’s funny, isn’t it?
After a few unsuccessful experiments of making myself like eggplant, finally I’m proudly saying… I love it this way! :P ‘Smoky Eggplant Bharta’ – A dish pretty much similar to my hubby’s recipe ‘Kathiyawadi Olo‘, with a few changes to suit my taste-buds!!!
1 Eggplant, medium
6 Spring Onion Whites, chopped
3 Garlic Cloves, minced
1 Chopped Tomato
½ cup Spring onion, greens
1 tsp Coriander Powder
1 tsp Roasted Cumin Powder
1 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala
Salt, to taste
1/2 tsp Cumin Seeds
1 tbsp Cooking Oil
1 tbsp Lemon Juice
STEPS TO FOLLOW:
- Apply oil over eggplant and cut it in 4 pieces. Brush with oil and a pinch of salt.
- Arrange them on a baking tray and roast in oven for around 20 mins on 200 degrees and take them out.
- Roughly mash it using potato-masher (keep their skin on).
- Heat oil in a thick-bottomed pan and add cumin seeds in it.
- Once it stops crackling, add garlic and spring onions into it. Saute it until onions are soft.
- Add all remaining ingredients along with spices in it. Mix everything well.
- Cook it uncovered for approx 4-5 mins.
- Garnish with chopped spring onion greens and serve hot with any flat-bread!
- To serve this as a dip with pita slices, remove the skin of oven-roasted eggplant and finely mash it.
- I oven-roasted eggplant as I don’t want much water to be release from inside. It’s a bit dry bharta!!!