Friday, January 14, 2011

Baigan Bharta/ રીન્ગણનો ઓળો

In Gujarati ઓળો or more popularly known as Baigan ka Bharta, I am back another winter specialty. ગરમ ઓળો, ઉપર કૂણુ લીલુ લસણ,સાથે અડદની દાળ, બાજરીના રોટલા અને ઘી-ગોળ, oh boy, this is heaven. Though I replaced બાજરીના રોટલા with roti and અડદની દાળ with લીલવાની કઢી, it worked great. The most important factor about making ઓળો is to cook eggplant. It should be perfectly cooked with smoky flavor. In India, I used to do directly on gas flame, but here having electric stove I had look for an alternate. I tried to cook it using combination of microwave and conventional oven, and it was just the thing. I also added green peas to add some color to it. Now I am very comfortable and confident and cannot wait to make it again! :)

Serves 3-4
Preparation Time: 15 Minute
Cooking Time: 45 + 20 Minute

1 big eggplant
2 tsp oil
1.5 cup chopped onions (3 medium pc)
1 cup chopped tomatoes (2 large pc)
2-3 cloves of garlic
1 tsp chili paste
½ tsp ginger paste
¼ cup green peas (optional)
½ tsp mustard seeds
Pinch of asafetida
1 tsp kitchen king masala
½ tsp turmeric powder
1 tsp red chili powder
1 tsp dhaniya powder
½ tsp garam masala
1 tbsp tomato paste

For garnishing,
1 tbsp chopped green garlic
Coriander leaves

1. Wash eggplant and prick it with fork
2. Microwave it for 8-10 minutes, flip the side every couple of minute
3. Now bake the eggplant in a baking tray at 400 F for 25-30 minute. Again, flip the side every 10 minute. (I used toaster oven). Eggplant is considered perfectly cooked when skin starts coming off
4. Let eggplant cool down. Meanwhile, heat oil in skillet
5. Add mustard seeds, asafetida, garlic, onion, chili and ginger paste
6. When onions turn translucent, add tomatoes and peas
7. Stir it for a while and then add remaining dry spices
8. Peel off the skin of eggplant and mash it thoroughly
9. When mixture starts leaving oil on the edge, add mashed eggplant
10. Add little water if required, tomato paste, mix well and cook mixture for 5-7 minutes
11. Turn off the heat, garnish with green garlic and coriander leaves

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