I have been wanting to make this style of baingan bharta since Ameya Warty posted this a while ago.
It was a recipe developed by him in true OMF style. OMF or Oh My Food Kitchen is his brand and I have tasted some of the most amazing dishes that have come out of its kitchen.
His Bhartha recipe uses green garlic which is seasonal, I replaced it with regular ones but followed all other steps. It’s quite delicious and a must try.
For Prepping Baingan
Brinjal – 400 gms
Green Garlic + tail chopped fine – 5 / Normal Garlic
Green Chilli 2
Olive Oil
For Masala
Oil 2 tbsp
Jeera 1 tsp
Dried Red Chilli 1 broken in two
Ginger Garlic Paste 1 tsp
Onion 1 large finely chopped
Tomato Puree 2 tbsp
Kashmiri Red Chilli powder 2 tsp
Dhaniya Jeera Powder 1 tsp
Kitchen King Masala 2 tsp
Finely Chopped Corriander 2 tbsp
Cream 1 tbsp
Salt
For Tadka
Butter 1 tbsp
Green Garlic 5 cloves plus the green tail chopped in 1 inch size
Ajwain 1/2 tsp
Method
1. Make slits on the baingan from all 4 sides and stuff green garlic and tail on 3 sides. Stuff green chillies in one side. Coat nicely with olive oil and roast on a medium flame evenly on all sides till the Baingan goes soft n mushy. Keep flipping every few mins. Once done, let it cool. Peel off the skin, remove the head and mash the flesh using a fork.
2. Heat oil in a kadhai/Pan and fry jeera, red chilli for a minute. Add ginger garlic paste and fry for a minute. Add chopped onion and cook till pink.
3. Add chilli powder, dhaniya jeera powder snd kitchen king and saute till the spices leave an aroma..
4. Add the tomato puree and cook for 2-3 mins. Keep adding little water to ensure the mix doesn’t go dry.
5. Add the mashed baingan, mix well till you get an uniform red color. Add salt. Lower the flame. Add corriander.
6. Add the cream and mix well.
7. Heat butter in a small pan/tadka pan and add the ingredients mentioned under tadka. Let them fry for a minute. Add tadka to the bharta.
8. Serve with Roti/Rice/Khichdi or even bread
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