Tuesday, 12 April 2016

Baigan Ka Bhartha

Baigan Ka Bhartha - Vidya Pai

Brinjals 1 kilogram
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 3 medium
Ginger 2 inch piece
Green chillies chopped 2
Red chilli powder 2 teaspoons
Salt to taste
Tomatoes chopped 4 large
Fresh coriander leaves chopped 1 1/2 tablespoons

Step 1
Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool.

Step 2
You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.

Step 3
Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously.

Step 4

Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.

Step 5
Garnish with chopped coriander leaves and serve hot.

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