Brinjal Bharta Adding Hogplum.

 Gulla Bajji With Ambado / Green Brinjal Bharta With Hogplum ......

There are 2 ways of preparing the Gulla / Green Brinjal for making of Bharta. The original way being roasting of the large sized brinjal on gas flame by applying oil all over and pricking some holes on the skin. The other new way is by just cutting the brinjal into huge pieces and pressure cooking it and then removing the skin. While roasting on flame one has to be careful in choice of the brinjal. There should be no holes on the brinjal which indicates that there may be entry of worms in the Brinjal. Keen observation for the same has to be carried out before roasting proceedure is started. The taste differs a bit as the one that is roasted has a smoke aroma. Even before the usage of gas it used to be done on burning charcoal or wood and that also gave a very different aroma. I use both roasting on flame and pressure cooking method for bharta depending upon my convenience and time on hand. This particular bharta is prepared by pressure cooking. 

Wash and wipe clean a large sized Brinjal. Remove the top stem portion and discard the same. Cut into huge pieces. Put it in a pressure cooker with 3-4 crushed hogplums, one cup of water and pressure cook to one whistle. Let the pressure cooker cool on its own. Remove the lid once cooled down and let the brinjal and hogplum cool to room temperature. Once it is cooled remove the skin of the brinjals and discard them. Mash the brinjal with a bhaji masher or hands. Do not put it in mixer, for then the seeds also will get crushed. Add water if necessary. 

Add 1 tblsp of prepared hing water (out of gum hing) to the brinjal and salt to taste. Add in 4-5 chopped or slit green chillies and mix well. Add more water if necessary only. The bharta consistency should remain thick.

For tempering : Heat 1 tblsp coconut oil (you can use any oil) in a small kadai. When hot add 1 tsp of rai (sasam), when they splutter add in 8-10 curry leaves. Add 1 tsp hing powder if using powdered hing now. I have not added as I have used hing water as mentioned above. Fry for a minute and pour over the bharta. Mix well. Cover and set aside for some time and serve immediately. 

Note: 

** If not using hing water, add hing powder while seasoning / tempering.

** you can also season with garlic in which case do not add hing.

** If not using ambado / hogplum, you can use tamarind paste / bimbul / karmbol etc.