Baingan Bartha
I have posted how the Big Eggplant is made by my Mom - Sutta Kathirikai Thuvayal.
In this recipe we will learn how to Make it the North indian way - Baingan Bartha
Ingredients
Big Eggplant - 1
Green Peas - As per your taste
Onion - 2 (Medium,very finely chopped)
Tomato - 1 (medium, finely chopped)
Green Chillies - 2 (Finely Chopped)
Dry Red Chillies - 2
Garlic Cloves - 20 (Finely Chopped)
Ginger - i inch (finely chopped)
Bay leaf - 1
Cumin powder - 1 teaspoon
Chilly powder - 1 Teaspoon
Coriander Powder - 2 teaspoon
Turmeric - 1/2 Teaspoon
Kitchen King - 1 Teaspoon
Garam Masala - 1 Teaspoon
Amchur Powder (Dry Mango Powder) - 1/2 teaspoon
Cumin Seeds - 1/2 Teaspoon
Clove - 2
Cardamom - 2
Salt and Oil.
Method
Apply oil on the eggplant. Put on direct flame (Slow Flame) until the skin gets burnt and the brinjal is cooked 90%. Use Tongs to rotate it in between so it is cooked evenly.Allow it to cool Then remove teh skin and mash the Brinjal with hand/masher/Food processor. It should be coarse and don't make it into a paste.
In a Kadai, heat some oil and add the bay leaf,cumin seeds and allow it to splutter.
Then add chopped ginger and chopped garlic. Saute them for 1 minute. Then add cloves,cardamom ans saute.
Then add onions, a pinch of salt and saute till onions are light brown,
Then add tomato and cook well. Now add Peas, cook it covered for 2 minutes.
Now add all Dry masala,salt and saute it raw smell is gone . This should take 5 minutes. Sprinkle very little water to avoid the masala from burning.
After 5 minutes add the Mashed Brinjal and cook it covered for 5-8 minutes, stirring it in between.
Garnish with Coriander leaves and serve it along with Phulkas.
I have posted how the Big Eggplant is made by my Mom - Sutta Kathirikai Thuvayal.
In this recipe we will learn how to Make it the North indian way - Baingan Bartha
Big Eggplant - 1
Green Peas - As per your taste
Onion - 2 (Medium,very finely chopped)
Tomato - 1 (medium, finely chopped)
Green Chillies - 2 (Finely Chopped)
Dry Red Chillies - 2
Garlic Cloves - 20 (Finely Chopped)
Ginger - i inch (finely chopped)
Bay leaf - 1
Cumin powder - 1 teaspoon
Chilly powder - 1 Teaspoon
Coriander Powder - 2 teaspoon
Turmeric - 1/2 Teaspoon
Kitchen King - 1 Teaspoon
Garam Masala - 1 Teaspoon
Amchur Powder (Dry Mango Powder) - 1/2 teaspoon
Cumin Seeds - 1/2 Teaspoon
Clove - 2
Cardamom - 2
Salt and Oil.
Method
Apply oil on the eggplant. Put on direct flame (Slow Flame) until the skin gets burnt and the brinjal is cooked 90%. Use Tongs to rotate it in between so it is cooked evenly.Allow it to cool Then remove teh skin and mash the Brinjal with hand/masher/Food processor. It should be coarse and don't make it into a paste.
In a Kadai, heat some oil and add the bay leaf,cumin seeds and allow it to splutter.
Then add chopped ginger and chopped garlic. Saute them for 1 minute. Then add cloves,cardamom ans saute.
Then add onions, a pinch of salt and saute till onions are light brown,
Then add tomato and cook well. Now add Peas, cook it covered for 2 minutes.
Now add all Dry masala,salt and saute it raw smell is gone . This should take 5 minutes. Sprinkle very little water to avoid the masala from burning.
After 5 minutes add the Mashed Brinjal and cook it covered for 5-8 minutes, stirring it in between.
Garnish with Coriander leaves and serve it along with Phulkas.
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