Name: Palak Baingan Bharta recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 large Eggplant (Bharta variety); 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; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. red chili powder; 1 tbsp. coriander-cumin powder (dry roasted & ground); 1 tsp. sambar powder

ABOUT Palak Baingan Bharta 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 tandoori 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 (Bharta variety)
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
1/2 tsp. turmeric powder
salt to taste
1 tsp. red chili powder
1 tbsp. coriander-cumin powder (dry roasted & ground)
1 tsp. sambar powder

Instructions

Slit the eggplant into half from the base letting 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.
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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