Recently I was hanging out in FoodHall,1MG mall and I saw different flavors of Lavash. I didn't think too much and picked up one packet of masala Lavash. Lavash is basically a thin Armenian flat bread. Though its origin is from Armenia, its widely used in Middle Eastern countries. I thought of giving a modern twist to our simple 'Baingan ka Bharta by pairing it with Lavash and the combo was heavenly. I prepared smoked Baingan ka bharta for the first time and it came out well. Thanks to my maid, Bhanu Didhi who gave me this awesome recipe. She learned it from a Punjabi family. So here is the recipe for a Smoked Baingan ka Bharta.
Serves - 3 people
Cooking Time - 25 mins
Eggplant - 1, Big
Onion - 2, small (finely chopped)
Tomato - 3 small (finely chopped)
Green chilies - 3 no's (finely chopped)
Garlic - 3 no's (finely chopped)
Cumin seeds - 3/4 tsp
Turmeric powder - 1/2 tsp
Kashmiri red chilly powder - 2 tsp
Garam masala - 1/2 tsp
Oil - 2 1/2 tbsp
Corriander leaves - Chopped, for garnishing (optional)
- Wash and pat dry eggplant with a paper towel or a clean cloth.
- Apply oil on eggplant.
- In a medium flame, fry the eggplant in a grill pan or place directly on a gas stove till it get roasted and skin starts peeling from all the sides.
- Remove from the flame and peel the skin (if required, wash it).
- Chop the eggplant and keep it aside.
- Heat oil in a kadai and add cumin seeds, garlic and let it splutter.
- To this add chopped onion and green chilies and saute till it becomes slightly brown in color.
- Add all the masalas- Turmeric powder, Kashmiri chilly powder, garam masala and salt. Stir for 1 min.
- Add the chopped tomatoes and fry till it becomes mushy and oil starts appearing from the sides.
- Add the chopped eggplant and fry for another 3mins. Switch off the flame.
- Transfer the Bharta to a deep bottomed vessel (Preferably Borosil glass bowl or a steel bowl).
- Heat two pieces of charcoal and place it in a small steel bowl/katori.
- Make a small gap in the center of bharta and place the small bowl with charcoal in it.
- Pour 1/2 tsp of ghee on charcoal and immediately close it with a lid.
- Make sure smoke is coming out well from the charcoal. Keep it aside for few mins.
- Take out the lid and remove the bowl with charcoal.