Ingredients
-
3 1/2
-
3
-
1
-
1
-
1
-
1
-
1
-
3
-
1/2
-
-
-
1/2
-
1
-
-
Directions
Baigan Bhartha (Eggplant /Aubergine), I found this on line Changed a little bit Enjoy this spicy, Indian vegetarian eggplant curry dish over rice or with Indian bread , A very good core recipe I tinkered by: microwaving the eggplant instead of grilling; leaving out the corridander leaves altogether; using only one chilli; using ground cumin instead of seed; and adding about one half the recommended oil I plan to make it again , This is very much like how we used to make baingan bharta in Oman In step 10, used 1 1/4 tsps of garam masala powder, 1 1/4 tsps corriander powder, 1 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp salt In steo 10, used 1/2 cup of water as well to cook the tomatoes I also used 1/4 tsp of mustard seeds with the cumin seeds in step 6 As for the corriander leaves, used just 2 tbsps {chopped} of them This bharta goes well with hot rotis!
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Steps
|
1
Done
|
Prick a Few Holes and Place on Hot Grill. |
|
2
Done
|
Keep Turning Until Charred and Soft Inside. |
|
3
Done
|
Collect the Pulp. |
|
4
Done
|
Discard the Skin. |
|
5
Done
|
Chop Roughly. |
|
6
Done
|
Heat Ghee or Oil, Add Cumin Seeds. |
|
7
Done
|
Add Onions and Fry Till Golden. |
|
8
Done
|
Add Ginger and Garlic. |
|
9
Done
|
Cook For 3 Minutes. |
|
10
Done
|
Add the Tomatoes, Chillies, Red Chili Powder, Garam Masala and Salt. |
|
11
Done
|
Continue Cooking 10 Minutes on Low Flame Until Tomatoes Are Soft. |
|
12
Done
|
Add the Eggplant Pulp. |
|
13
Done
|
Stir and Cook For 5 Minutes. |
|
14
Done
|
Toss in Peas and Garnish With Coriander Leaves. |
|
15
Done
|
Serve With Roti, Naan, Phulka, Chapathi or Paratha a Flat Bread. |
