Saturday, 17 October 2009

Baingan Bartha

Baingan Bartha is a popular north dish served with roti.This dry dish has a nice smoky flavour and is a quite a hit with the Baingan lovers.

What you need for Baingan Bartha
  • Baingan/Egg plant /vazhuthananga - 1 big
  • Onion - 1 finely chopped
  • Tomato - 2 finely chopped
  • Green chilly - 2 chopped
  • Ginger - 1 small piece finely chopped
  • Garlic - 4 pods crushed
  • Coriander Powder - 11/2 tbsp
  • Cumin powder - 1/2 tbsp
  • Chilli powder-1/2 tbsp
  • Cumin-1/2 tbsp
  • Cilantro -a few
  • Salt to taste
The preparation method:
  •  Rub some oil to the surface of the eggplant and roast eggplant over direct flame flipping the sides a couple of times for even roasting. Roasting can be done in a conventional oven  250 deg.F for around 30 minutes.(Do not use microwave).
  • After half an hour, or when the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft. Remove eggplant from the fire/oven.
  • Peel the skin off and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder.
  • Heat oil in a pan. When the oil is enough hot, add mustard seeds. As they splutter, add asafoetida and turmeric powder. Add chilies, onions and fry till onions are translucent. Add tomatoes and again fry till the oil separates from the mixture. Now add mashed eggplant and give it a good stir.
  • Add garam masala powder and salt. Cover and cook for 10 minutes. 
  • Finally garnish with coriander leaves and hot baingan bartha is ready to served hot.

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