Give a new look to the ever popular baingan ka bharta and turn it into a connoisseur's delight, a non-veg. version by adding some mutton / chicken mince. It simply tastes yummy with a nice smoky flavour. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare it.
- 300 gms. mutton / chicken mince, washed & drained
- 1 large eggplant
- 2-3 tbsp. mustard oil
- 1-2 onions, chopped
- 1 tbsp. ginger-garlic paste
- 1 tsp. tomato paste / puree of one tomato
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tbsp. coriander leaves to garnish
Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside.
Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices. Stir fry for a minute.
Now add the mince and mix everything well. Cover and cook till the moisture is all absorbed. Add 1/2 cup water and cook, covered till done.
Add the mashed eggplant and stir fry for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve as a main / side dish with rice or chapattis.
Heat oil in a pan and sauté the onion till light brown.
Add ginger-garlic paste, tomato paste & all the dry spices. Stir fry for a minute.
Add mince & mix well. Cover & cook till the moisture is all absorbed.
Add 1/2 cup water and cook, covered till done.
Add the mashed eggplant and stir fry for 2-3 minutes.
Switch off the flame and garnish with coriander leaves.
Serve as a main / side dish with rice or chapattis.
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