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Tuesday, 1 December 2015

Baingan Palak Bharta (Eggplant - Spinach Curry - South Indian Fusion Style)


       
          Baingan Bharta is a very popular item on a Punjabi platter. It is a very delicious side dish to be enjoyed with chapattis or tandoori roti. But today I prepared the same old Baingan Bharta with a twist, in a South Indian Style and along with some chopped spinach. I added some sambar powder, besides other powdered spices too. The end result was simply yummy with a different flavour. So check for a step by step guide with pictures to prepare it.
          





  • 1 large Eggplant (The ones meant for Bhartas)
  • 1-2 bunches spinach, chopped along with the stems
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1 large onion, chopped
  • 1 tsp. ginger, chopped finely
  • 1 tsp. garlic, chopped finely
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. coriander-cumin powder (dry roasted & ground)
  • 1 tsp. sambar powder
  • sliced onion, coriander leaves, sliced ginger & fresh chilies to garnish (opt)





           Slit the eggplant into half but let it remain intact. Apply few drops of oil all over it as this helps to peel the skin off easily.

          Roast on an open flame till the skin is charred. Cool and peel the skin off. Mash well and keep aside.

          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida and cumin seeds. Saute for a few seconds.

          Then add the onion, ginger, garlic, curry leaves and green chilies. Saute till light brown. Add the chopped spinach and all the powdered spices. Stir fry on a medium flame till the moisture has evaporated.

          Now add the mashed eggplant and continue to stir fry for 2 minutes. When done, serve, garnished with onion, chilies, ginger julienne and coriander leaves.





                                Slit the eggplant into half.



                               Roast on an open fire till it is charred.



                               When cool, peel the charred skin off.



                               Mash well and keep aside.



                           Heat oil in a pan and temper with mustard seeds. Allow it to splutter.



                        Then add the cumin seeds and asafoetida. Saute for a few seconds.



                     Add onion, ginger, garlic, green chilies & curry leaves. Saute till light brown.



                               Add the spinach and all the powdered spices.



                               Cook on a medium flame till the moisture has evaporated.



                               Add the mashed eggplant.



                               Mix well and saute for two minutes.



                  Serve, garnished with sliced onion, ginger julienne, fresh chilies & coriander 
                  leaves.












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