I absolutely love aubergines (eggplants) or small brinjals and it is a favourite vegetable in our house. There are many ways I cook bharit or bharta (roasted aubergine stir fry) but this is my absolute favourite way to cook it. This is my mum’s recipe and she comes up with such amazing ways to cook it!
While growing up this used to be in our meals at least twice a week and because our food is mix of Maharashtra and Karnataka cuisines there was huge emphasis on peanuts and sesame in our food.
Mum would always add sesame powder to most of the dishes and specially to this dish and I always wondered the similarities of this dish with Baba Ganoush. Even though I love sesame I don’t add it in this dish because my husband isn’t a big fan.
This side dish makes a great side with your daily meals, with roti (flatbreads) and rice.
Do give this recipe a try.
- 1 medium aubergine (eggplant)
- 1 small onion finely chopped
- 3 sprigs of spring onion/scallion finely chopped
- 3 or to taste green chillies finely chopped
- 2 tbsp roasted crushed peanuts
- 1 tbsp dill finely chopped
- 1 cup whipped yoghurt
- 2 tbsp water if the yogurt is too thick.
- Salt to taste
- 1 tsp vegetable oil
- Some freshly chopped coriander for garnishing.
For tempering (tadka):
- 1 tsp oil
- 2-3 dry red chillies
- 2 tsp cumin seeds
- A pinch of fenugreek seeds (optional)
- 1/3 tsp red chilli powder and turmeric powder
- A pinch of asafoetida
Coat the aubergine (eggplant) with oil, stuff 1 clove of garlic and chilli in some cavities and roast them on direct fire for 10-15 minutes from all sides.
Heat oil, add half of the onion and sauté till golden brown. Add in the roasted aubergine with garlic and chilli, fry for 5 minutes. Cool it for 10 minutes.
In a serving bowl, add in the roasted aubergine, whipped yoghurt, half of the raw onion, green chillies, crushed roasted peanuts and dill. Again mix it well. Keep it in the fridge till serving. Add 2 tbsp of water if it’s too thick.
Before you serve, take the serving bowl out of the fridge, sprinkle some red chilli powder on top. Heat a small sauce pan or tempering (tadka) pan. Add in the oil, when oil is hot enough add the cumin seeds and fenugreek seeds. Let the cumin seeds splutter then add in the red chillies. Add a pinch of asafoetida, red chilli and turmeric powder and wait for about 20-30 seconds then take it off the heat.
Now pour this hot mixture over the bharit. Garnish it with fresh coriander and spring onions. Serve as a side!