East Indian Brinjal Broot
We East Indian know this as brinjal broth or broot but it is a kind of baingan bharta. Made with fire-roasted brinjal and lots of green masala like spring onions and coriander. Often served as a side dish with rice roti or chapati.
Back home, mom would use reguarl big size brinjals for this dish and remove as much seeds as she could. Here I use a eggplant variety called baladi which is seedless. Taste delicious and works wonderful for this dish. If you live overseas look for these seedless variety of eggplants. They are quite meaty and full of flavor.
There are two ways to make this brinjal broth, broot. One is with only green masala and the second is with bottle masala and tomatoes. Not sure which is authentic broot because I've eaten both and whoever makes it says it's the right recipe. My mom made it often with and without as well.
I have been making them both often and I can honestly say it's a nice variation. When I serve it as a side dish I leave out the bottle masala and tomatoes. Keep it simple like a fugat but often I will have this with only rice roti and then that little bottle masala does the trick for me. Feel free to experiment and let me know in the comments which you prefer.
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Brinjal Broth or Eggplant BhartaPrint Pin Rate
- Cutting Board
- 2 large Brinjals
- 2 tbsp Cooking oil
- 4 Spring Onions chopped
- 1 tbsp Garlic minced
- 1 tbsp Ginger grated
- 1 tsp Green chilies chopped
- 1 tsp Bottel Masala optional
- 1 large Tomato optional
- 2 cup Coriander leaves Kothmir
- 1 tbsp Tamarind pulp or vinegar
- ½ tsp Salt
- ½ tsp Black Pepper
Roast the brinjal
- Wash and wipe dry the brinjal, then coat it with oil
- Cook on an open flame or griddle / Tava until thoroughly roasted
- Let cool for 5 minutes then peel the skin and scoop the flesh into a clean bowl.
- Set aside
Make the brooth
- Heat oil in a Kadai and saute the garlic, ginger, onions until onions are translucent
- Add the bottle masala and tomatoes - saute 2 minutes until pulp
- Add the cooked brinjal and combine it well. Use a potato masher or fork to mash the brinjal and combine it well with the other ingredients
- Cook on low heat until brinjal is cooked.
- Add tamarind, cut coriander leaves and season with salt and pepper
- Taste and adjust seasoning.
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