Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Baigan ka Bharta
 
 
Prepration: 10 mins.
Cooking: 19 mins.
Serves 3-4 Cal/Ser 82
 
Ingredients
1 medium (350 gm) brinjal (baingan) of round variety
2 tbsp oil
2 onions - chopped finely
1" piece ginger - chopped finely (1 tbsp)
1 green chilli - chopped
2 tsp coriander (dhania) powder
¼ tsp garam masala
½ tsp degi mirch or red chilli powder
¾ tsp salt, a pinch of haldi
2 tbsp ready-made tomato puree
1 tomato - chopped finely
 
Method
1. Wash brinjal. Prick with a fork. Place wet brinjal in a micro proof flat dish. Microwave for 5 minutes. Let it cool down. Cut into half and scoop out the pulp with a spoon. Cut the pulp with a knife. Mash pulp. Keep pulp aside.
2. In the same dish, put oil, onions, ginger, green chilli, dhania powder, garam masala, degi mirch. Add brinjal pulp. Mix well and microwave uncovered for 8 minutes.
3. Add chopped tomato, tomato puree and ¾ tsp salt. Mix well. Microwave covered for 6 minutes. Serve hot.