This recipe is a unique take on the traditional brinjal bharta, using small brinjals and a distinct tempering method to create a flavorful, mashed dish.
Ingredients
Main: Small brinjals (eggplants)
Base: Oil, Mustard seeds, Onions (chopped)
Aromatics: Ginger (grated/crushed), Garlic (crushed), Green chilies (chopped)
Spices: Salt (to taste), Turmeric powder, Red chili powder
Tang: Tamarind pulp
Tempering (Tadka): Oil, Cumin seeds, Whole dried red chilies (round variety preferred)
Cooking Instructions
1. Preparation
Wash the small brinjals and cut them into quarters (four pieces). Keep them soaked in water to prevent browning.
2. Sautéing the Base
Heat oil in a pan. Add mustard seeds and let them crackle.
Add chopped onions, ginger, and a generous amount of garlic. Sauté until the onions become soft.
3. Cooking the Brinjal
Add the cut brinjals to the pan. Season with salt, chopped green chilies, and turmeric powder.
Mix well, cover with a lid, and cook on high heat.
Once the brinjals start browning slightly, add red chili powder.
Pour in a little water (do not submerge them) to help the brinjals cook until they are completely soft and tender.
4. Mashing and Tang
Add tamarind pulp for a sour kick.
Using a masher, thoroughly mash the cooked brinjals directly in the pan until they reach a “bharta” consistency.
5. Final Tempering (Tadka)
In a separate small pan, heat oil and add cumin seeds and whole dried red chilies.
Pour this hot tempering over the mashed brinjal and immediately cover the lid to trap the smoky aromas and flavors inside.
Chef’s Tip
The combination of the smoky tempering and the tangy tamarind makes this dish “divine” , even for those who typically don’t enjoy eggplant.
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