FoodSZ

Tuesday, October 2, 2012

Baingan Bharta or Eggplant Curry



  Here comes my most favorite vegetable "Baingan ka Bharta". In Gujarat Baingan bharta called "Odho" ans is Kutchhi delicacy. This dish is  usually accompanied with  Bajra Rotla ( Millet Pancakes ) and dollop of white butter, Red Chili garlic  Chutney and chhas ( Butter Milk ).  Baingan Bharta Traditionally made by roasting Eggplant on charcoal, since we no longer cook on charcoal I usually roast Eggplant on gas stove. While roasting the eggplant  your kitchen will be filled with aroma.


Serves 4
Ingredients

  • 2 Big Eggplants/ Brinjals
  • 2 Medium size Onion Chopped
  • 2 Tomatoes Chopped
  • 1 Tablespoon Ginger Garlic Paste
  • 2 Green Chili Chopped
  • 1/4 Cup Green Peas
  • A Pinch of Hing (Asafoedita )
  • 1/2 Teaspoon Cumin seeds
  • 1/4 Teaspoon Turmeric
  • 1 Teaspoon Degi mirch ( Red Chili Powder)
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Garam masala ( Curry Powder)
  • 2 Tablespoon Oil
  • Coriander for garnish

Direction
  • Wash, pat dry, and prick eggplants. Roast on a gas stove just placing the eggplants straight on the burner on slow flame. Keep turning till all the skin on the eggplant is charred and inner flesh looks soft. Let them cool. Remove skin and mash the pulp completely.
  • Heat oil in a deep pan. Add hing and cumin seeds cook for few seconds. Add onion and saute till translucent. Add ginger and garlic paste and green chili cook for a minute. Add tomatoes. Cook till oil separates. Add all the powdered spices. Stir well and cook for 3 to 5 minutes.
  • Add mashed roasted Eggplant, green peas and salt. Mix well. Cook for 2 to 3 minutes.
  • Add chopped fresh coriander and serve with Pita bread, Indian Bread or Rice and Dal.


               
           

                     
       

                       

2 comments:

  1. One of the loveliest dinner I had. Thanks to you Swati. Baigan ka bharta prepared by ur recipe the best I ever had. Sweet and simple. Loved it.

    ReplyDelete

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