Recently, I met my old good friend on her visit o Chennai.We had worked together in the same office and after long caught on what we missed over the years. I realized it was just fun and Food all the time .. Her mom is an awesome Punjabi cook and I have not frankly eaten the types of Parathas elsewhere. Aunty used to send lunch for me which were totally authentic and traditional with the Desi Ghee tadka.This wonderful moment recalls a recipe by Aunty which she used to make often on my request, the Baigan Bartha with Kala channa.
Baingan Bartha is a roasted eggplant cooked with limited spices and has a rustic taste. However, what attracted me was the addition of the simply boiled Kala channa to this, which gave a wholesome taste. I thought it was rather unusual as I have never heard of this combination earlier. It was only later I realized that it was Aunties best out of waste creation. The Kala Channa boiled in excess the earlier day was used in Baingan Bhartha.However all well that ends well. The combination was indeed special and till date make it occasionally at home. Kids call it “Nani’s Baingan Bhartha ” entirely dedicated to Aunty.
Here we go with the rather short and quick version of it.
Baingan (Eggplant) Large: 1
Boiled Chana: 1/ cup (add little salt and heat. drain and water and keep aside)
Onion: 1 Large chopped
Small tomato: 1 chopped
Garlic – 7-8 de-skinned pods
Green Coriander: little chopped
Coriander powder: 1tsp
Turmeric powder: 1/4 tsp
Jeera: 1 tsp
1. Clean and apply oil with a tissue on the Baingan.
2. Slit randomly across the baingan, in such a way you can insert the garlic pod into it and it ok if a little of the garlic pod is popping out.
3. Heat on fire directly by rotating holding its stem.
4. Once it looks totally out of energy, I mean shrinks and dehydrates till it can no further, remove from fire.
5. Allow cooling.
6. Remove the skin carefully. It really tends to revolt and messes around if you apply force. So, please go easy with them.
7. Put it in a bowl and mash well with salt to taste.
8. Now heat 1 tbsp oil in a pan. Add jeera.When it splutters. Add onion, green chili, and tomato.
9. On high flame saute for 1 minute and make sure your stop watch does not deceive you !! We want the onion to remaining crisp.
10. Add the mashed baingan to this and cook for 1/2 a minute.
11. Add the Kala Channa which has been cooked in water and little salt to this and allow it to cook for 5 minutes.
12. Dish out the baingan Bhartha or mashed eggplant
13. Garnish: Coriander leaves chopped and lemon (as per taste)
Serving: 2 persons