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Monday, 25 August 2014

Baingan Bharta (Mashed Eggplant Curry - Punjabi Cuisine)

  

          It is the most common dish in any Punjabi household. Here the Eggplants (the larger variety) are roasted and the pulp is then mashed up and sauted with onion, ginger, garlic, chilies and other spices to make a delectable side dish to be had with hot chapattis. Few sliced onions and green chillies make up a healthy and wholesome meal anytime of the day. 

          They are usually served in Dhabas across the country. To give it a smoky flavour, place a small live charcoal in a small container and put it in the centre of the prepared dish. Immediately add a tsp. of ghee and quickly cover with a lid. Open after 5-10 minutes. You will get a lovely smokey fragrant to the dish.





  • 1 big Eggplant (the ones meant only for bhartas)
  • 2 onions, chopped
  • 1" ginger, sliced finely
  • 2-3 garlic cloves, chopped
  • 2 green chilies, chopped
  • 1-2 tomatoes, chopped
  • 2 tbsp. oil
  • salt to taste
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. coriander leaves


          Roast the eggplant, by slicing it into half, but intact and applying a little oil all over. It helps to peel off easily. This can be done either in the oven or on the gas stove till the skin is charred. Cool and peel off the skin. Mash well and keep aside.

          Heat oil and temper with the cumin seeds. Then add the onion, ginger, garlic and green chillies and saute till light brown. Add the tomatoes and all the dry spices and continue to fry till well blended.

          Now add the mashed up eggplant and fry for a minute or two. Serve, garnished with coriander leaves. Best had with tandoori roti or with any Indain bread.

























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