Local market and food cookery…

For my assignment i chose to visit walmart as i thought i can find a huge variety of vegetables and the other reason is that there are a lot of Indian foods available over there that would help in the recipe. After looking for some vegetables, i found one that i have never cooked before but only heard about it, its name is eggplant. Eggplant is very famous in Indian cuisine and one of the famous main course dish that is made using eggplant is Baingan Bharta.

Talking about the main vegetable I used in the recipe, that is eggplant, most commonly known as brinjal or baingan in India. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.

Eggplant grows 40 to 150 cm (1.3 to 4.9 ft) tall, with large, coarsely lobed leaves that are 10 to 20 cm (3.9 to 7.9 in) long and 5 to 10 cm (2.0 to 3.9 in) broad. Semiwild types can grow much larger, to 225 cm (7.38 ft), with large leaves over 30 cm (12 in) long and 15 cm (5.9 in) broad. On wild plants, the fruit is less than 3 cm (1.2 in) in diameter; in cultivated forms: 30 cm (12 in) or more in length are possible for long, narrow types or the large fat purple ones common to the West.
The plant species is believed to have originated in India, where it continues to grow wild or in Africa. It has been cultivated in southern and eastern Asia since prehistory. The first known written record of the plant is found in Qimin Yaoshu, an ancient Chinese agricultural treatise completed in 544. The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was grown throughout the Mediterranean area by the Arabs in the early Middle Ages.

Talking about the Dish i would like to make is Baingan Bharta which the most common dish made with eggplant in India. Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent that originated in the Punjab region. Baingan ka bharta is a part of the cuisine of some nation states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and mustard oil or a neutral vegetable oil. Traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. In states such as Bihar and Uttar Pradesh, it is served hot with litti or baati.

Recipe–

Units	Ingredients
4	eggplants
3	Tomatoes
7	Red onions
1tbsp	Oil or butter
1 cup	Water
1 tsp	Red chilli powder
10 g	Ginger
1tbsp	Coriander leaves chopped
To taste	salt

Method-

1. In a pressure cooker add large diced eggplants, water, and pinch of salt and then heat on medium heat until 1 whistle.
2. after one whistle remove it from the heat and mash it and make puree.