February 17, 2011

Baigan bharta (eggplant curry)


brinjal or egg plant 1 medium size
onion finely chopped 1 medium size
ginger garlic paste 1tsp
tomato chopped 1 medium size
cumin 1/2tsp
turmeric powder 1/2tsp
chilli powder 1/2tsp
coriander powder 1/2tsp
garam masala 1/2tsp
salt 1-1/2 tsp
oil 1-1/2tsp
coriander chopped for garnishing
lemon juice 1tsp
kasuri methi
or dried fenugreek leaves 1/2tsp
hing or asafoetida   a pinch
cloves 2-3

  • Take the brinjal or eggplant and make some holes with fork to pass the air and oil its outer surface .
  • switch on the gas or burner and put cooling rack and roast until its surface is burnt , flip it while cooking. Oven can also be used , for that put it in baking tray and watch until it become dark brown .
  • Put the brinjal in cold water for few sec. and remove the outer skin .
  • Mash the flesh.
  • Heat oil in a pan / kadhai . Add cumin , hing ,cloves and onion and fry over medium heat until light golden brown.
  • Add red chilli powder, turmeric powder, garam masala , kasoori methi and salt and stir. Add tomatoes and cook until tender.
  • Add mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat. Add lemon juice.
  • Garnish the baigan bharta with green coriander leaves and serve hot with chapati or rice.

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