We East Indians 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.
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.
Ingredients and substitutes
- Eggplant– Back home, mom would use regular big-size brinjals for this dish and remove as many seeds as she could. Here I use an eggplant variety called Baladi which is seedless. Taste delicious and works wonderfully for this dish. If you live overseas look for this seedless variety of eggplants. They are quite meaty and full of flavor.
- Fresh veggies – I’ve used fresh spring onions or green onions along with fresh garlic cloves and fresh ginger.
- Spices – bottle masala is in almost every East Indian household. If you don’t have bottle-masala you can also use 2 tbsp coriander powder, 1 tsp cumin powder, 1 tbsp cayenne pepper, 1 tbsp chili powder, and 1/4 tsp turmeric powder.
- Tamarind – adds a very nice tang to recipes like chicken and fish. While not the same as lemon juice works too.
How do you roast eggplant?
There are two ways to roast eggplants – on the stovetop fire or in the oven.
- Prick the eggplant everywhere with the tip of the knife.
- Roast the eggplant on an open flame, using a frying pan on the stovetop top, or
- in the oven at 200 C/ 400 F for about 15 to 20 minutes.
- Let cool for a few minutes – then split the eggplant with a knife.
- Scoop out the soft flesh with a spoon into a bowl. Try not to take any of the bitter eggplant juices.
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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
- 1/2 tsp Salt
- 1/2 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 roasted2 large Brinjals
- Let cool for 5 minutes then peel the skin and scoop the flesh into a clean bowl. Set aside to cool.
Make the brooth
- Heat oil in a saute pan or Kadai and saute the garlic, ginger, green chilies, and green onions until the onions are translucent. Add the bottle-masala and tomatoes – saute for 2 minutes until fragrant.2 tbsp Cooking oil, 4 Spring Onions, 1 tbsp Garlic, 1 tbsp Ginger, 1 tsp Green chilies, 1 tsp Bottel Masala, 1 large Tomato
- 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 the brinjal is tender. Add tamarind, cut coriander leaves and season with salt and pepper2 cup Coriander leaves, 1 tbsp Tamarind pulp, 1/2 tsp Salt, 1/2 tsp Black Pepper
- Taste and adjust seasoning.
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