Name: Baingan Palak Bharta - South Indian Fusion Style recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 1 large Eggplant (The ones meant for Bhartas); 1-2 bunches spinach, chopped along with the stems; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. asafoetida; 1 sprig curry leaves; 1 large onion, chopped; 1 tsp. ginger, chopped finely; 1 tsp. garlic, chopped finely; 1-2 green chilies, chopped; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. coriander-cumin powder (dry roasted & ground); 1 tsp. red chili powder; 1 tsp. sambar powder; sliced onion, coriander leaves, sliced ginger & fresh chilies to garnish (opt)

ABOUT Baingan Palak Bharta - South Indian Fusion Style RECIPE

Baingan Bharta is a very popular item on a Punjabi platter. It is a very delicious side dish to be enjoyed with chapattis or tandori roti. But today I prepared the same old Baingan Bharta with a twist, in a South Indian Style and along with some chopped spinach. I added some sambar powder, besides other powdered spices too. The end result was simply yummy with a different flavour.

Ingredients Serving: 3

1 large Eggplant (The ones meant for Bhartas)
1-2 bunches spinach, chopped along with the stems
2 tbsp. oil
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. asafoetida
1 sprig curry leaves
1 large onion, chopped
1 tsp. ginger, chopped finely
1 tsp. garlic, chopped finely
1-2 green chilies, chopped
salt to taste
1/2 tsp. turmeric powder
1 tbsp. coriander-cumin powder (dry roasted & ground)
1 tsp. red chili powder
1 tsp. sambar powder
sliced onion, coriander leaves, sliced ginger & fresh chilies to garnish (opt)

Instructions

Slit the eggplant into half but let it remain intact. Apply few drops of oil all over it as this helps to peel the skin off easily.
Roast on an open flame till the skin is charred. Cool and peel the skin off. Mash well and keep aside.
Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida and cumin seeds. Saute for a few seconds.
Then add the onion, ginger, garlic, curry leaves and green chilies. Saute till light brown.
Add the chopped spinach and all the powdered spices. Stir fry on a medium flame till the moisture has evaporated.
Now add the mashed eggplant and continue to stir fry for 2 minutes. When done, serve, garnished with onion, chilies, ginger julienne and coriander leaves.

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