Baigan Bharta is my most favorite Indian dish. I really wanted to do a good job with this, but HOLY WOWZAAs was this HOT! I used this recipe and it called for 1/2 teaspoon of Masala powder. Next time I will use 1/2 of that, or even less! I also subbed a can of diced tomatoes instead of fresh, because that is what I had on-hand. I ommitted green chilies.
Roasting the eggplant was pretty simple, but skinning it was not. I put the roasted eggplant in my food processor instead of mashing it by hand (I love that thing!).
I am determined to master this recipe. Eating out gets really expensive! The smokey flavor was there, but way too hot for my taste.
3 comments:
I always order baigan bharta at Indian restaurants too! My second fave is chana masala. Thanks for sharing that recipe, doesn't look too hard and I doubt it will be too hot for me since I am a spice addict, now the rest of the family is another story...
It is always good to start with small amounts of spice in Indian food. One gets used to the hot taste, but it takes time.
I made baigan bharta recently, and I didn't realise until clicking on the link here that I'd made it from the same recipe, sourced from a different website! I had the same problem with it being mega-uber-spicy! But good flavours otherwise...I'm thinking of ditching the fresh chilli and just using the suggested amount of ground chilli.
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