I have always loved the microwave. I can put something in to cook, set the timer, go out for a stroll and come back to find it cooked just right. That said, I have always resorted to the old fashioned method of roasting a brinjal over an open flame to make baingan bhartha.. This time, though, I had a brainwave (yes - I do get one of those now and then) and decided to stick the eggplant in the microwave. The rest, as they say, is history.
What you need:
Eggplant/Brinjal/Aubergine - 1 large
Onion - 2, chopped fine
Green chilli - 2, minced
Ginger - a small piece, julienned
Garlic - 4 or 5 pods, chopped
Groundnuts - a handful (optional)
Tomatoes - 2 or 3 large juicy, ripe ones, chopped
Red chilli powder - 1/2 tsp
Garam masala -3/4 tsp
Turmeric powder - 3/4 tsp
Corriander leaves - a few, to garnish
Spread some oil all over the brinjal. Prick the skin on all sides with a knife and then microwave on high heat for 14 minutes or until the skin shrivels up and the brinjal gets cooked.Let it cool. Remove the skin and mash the brinjal.
Heat 2 tsp of oil in a microwave safe bowl. Add a tsp of jeera and the groundnuts to it and heat for 45 seconds. Stir in the onion, garlic, ginger, green chillies and heat for 3-4 minutes. Now add in the tomatoes and cook for another 3 minutes. Add turmeric powder, red chilli powder, garam masala, salt, sugar(optional) and the mashed brinjals. Stir well. Add some water if necessary and cook for 5 minutes.
Garnish with freshly chopped corriander leaves.This my entry to Fresh Produce of the Month featuring eggplant this month and hosted by Simona.
This also goes to Sunshine Mom's Food in colours - Red and to Srivalli's MEC-Potluck.