The humble eggplant or brinjal features prominently in Indian cuisine with the signature dish ‘baingan ka bharta’. Little did you know that it is a low calorie, high fibre vegetable replete in essential vitamins such as Vitamin C, vitamin B6 and minerals like iron, magnesium, potassium. Brinjal also boasts of a nutritional profile which contains anthocyanins and polyphenols which researchers have hailed as having antioxidant, anti-cancer and anti-inflammatory properties.
Dig in to this all-time classic with mustard oil.
Level of cooking: Easy
Preparation time: 15 min
1 onion medium
3 cloves of garlic
1 small piece of ginger
1/4th bunch coriander leaves
1 tsp mustard oil
- Wash the brinjal, wipe dry it.
- Apply little oil on its surface all around and roast it over the flame, turning around on the fire, till whole of its outer surface turns blackish and flaky.
- Peel off the burnt skin of the roasted brinjal.
- Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil.
- Mash everything well, leaving no lumps of unmashed baingan.
- Serve with dal-rice, khichdi or stuffed parathas.
Note:Mango or red chilly pickle masala is also added to this bharta to enhance the taste