Baigan Bharta with the flavour of Spring onions and Green Chillies.

The Simple Baigan Bharta cooked in different varieties and ways from North India to South India

and from East to West. In my house when we talk of chillies my family prefers green chillies and a look at red colour of gravies which I enjoy is not much appreciated by them. In my maternal home we roasted the brinjal earlier on coal and now on gas. The pulp is then mixed with curds and to add spice green chillies the more the merrier is ground to a paste with a tiny piece of ginger. A tadka of ghee with mustard seeds and hing is poured over the baingan dahi mixture and is eaten as a side dish.

Today I cooked this for my husband with minimum spices as he loves it that way using the mustard oil medium as he enjoys that flavour.

Ingredients:

• 1 big baigan, the one used for bharta.
• 2 green chillies.
• 3 spring onions along with the greens.
• 1 tsp jeera.
• 1 tbsp chopped ginger .
• 2 tbsp mustard oil.
• Salt to taste.
• 1 tbsp lime juice.
• 2 tbsp coriander leaves.

Method: 

• Prick the baigan with the tip of a knife and make gashes on the surface.
• Apply oil on the baingan and roast it on a flame till its skin is burnt and the vegetable is pulpy.
• Hold it under running water which will help loosening the skin.
• Peel and keep aside maintain the stem it adds to the taste and some like to suck it.
• Mash the pulp with your fingers and keep aside.
• Chop the onions and keep the white and green separately.
• Chop green chillies and coriander leaves.
• Finely chop ginger/
• Heat a pan add the mustard oil and smoke it, reduce the flame and add the jeera.
• Add green chillies and ginger stir fry.
• Add the white portion of the onion and stir fry for 2 mins.
• Now add the pulp and the stem, add salt and cook for 5 mins keep stirring.
• Add salt.
• Put off the flame and add the lime juice and coriander leaves.
• Serve with hot chapatis.

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