Baingan ka bhartha is a very popular punjabi delicacy. There are many versions of this dish though including Lebanese, Pakistani and even Afghan. I happened to watch the Indianised version of Lebanese dish on Master Chef India and found it very nice. As a coincidence my neighbour got us huge purple brinjals (aubergines), which immediately inspired me to prepare the dish.
Preparation time: 20-25 minutes
Cooking time: 15 minutes
Serves: 7
Ingredients:
1. Purple brinjals (fresh ones)/Aubergines 2 (if you're using the smaller ones you'll need about 1/2 kg)
2. Curds (thick) 1/2 litre
3. Onions 4
4. Tomatoes 4
5. Green chillies 7-8
6. Red chilli powder 1 tsp
7. Garam masala powder 1tsp
8. Amchoor powder 1tsp
9. Salt
10. Water
11. Mustard seeds 1tsp
12. Coriander leaves
Method:
1. Wash the brinjals and wipe them clean.
2. Over a stove burn the brinjals carefully till their skin can peel off. Burn all sides, but see to it that its not overburned.
3. Once done, peel off the skin of charred brinjals carefully and mash them and keep aside. This can be done easily by dipping your hands in water in between. (Don't mash too much as some pieces of brinjals in between makes it more yummy)
4. Now heat oil in a kadhai and make seasoning of mustard seeds, green chillies and ad onions to it.
5. Add the garam masala, amchoor powder, red chilli powder and mix well. Saute the onions till golden brown.
6. Add the chopped tomatoes, salt and cook will till tomatoes turn tender.
7. Let this cool before you can add the required amount of curd.
8. Garnish with lots of coriander leaves and serve with chapathi, rice, parantha's.
Preparation time: 20-25 minutes
Cooking time: 15 minutes
Serves: 7
Ingredients:
1. Purple brinjals (fresh ones)/Aubergines 2 (if you're using the smaller ones you'll need about 1/2 kg)
2. Curds (thick) 1/2 litre
3. Onions 4
4. Tomatoes 4
5. Green chillies 7-8
6. Red chilli powder 1 tsp
7. Garam masala powder 1tsp
8. Amchoor powder 1tsp
9. Salt
10. Water
11. Mustard seeds 1tsp
12. Coriander leaves
Method:
1. Wash the brinjals and wipe them clean.
2. Over a stove burn the brinjals carefully till their skin can peel off. Burn all sides, but see to it that its not overburned.
3. Once done, peel off the skin of charred brinjals carefully and mash them and keep aside. This can be done easily by dipping your hands in water in between. (Don't mash too much as some pieces of brinjals in between makes it more yummy)
4. Now heat oil in a kadhai and make seasoning of mustard seeds, green chillies and ad onions to it.
5. Add the garam masala, amchoor powder, red chilli powder and mix well. Saute the onions till golden brown.
6. Add the chopped tomatoes, salt and cook will till tomatoes turn tender.
7. Let this cool before you can add the required amount of curd.
8. Garnish with lots of coriander leaves and serve with chapathi, rice, parantha's.
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