Baingan Bartha
By : Saroj KeringMethod
- Hold the brinjals with stems over fire, to burn skin.
(Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes). - When skin blackens, hold under running water.
- Skin will not blacken if microwaved. Therefore peel.
- Gently scrub off skin. Mash brinjals to a puree.
- Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
- Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
- Simmer for five minutes. Take in serving bowl.
- Just before serving, heat ghee in a small pan.
- Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
- Do not allow the chilli powder to burn.
- Garnish with chopped coriander.
- Serve hot with tandoori roti, paratha, etc.
Making time: 25 minutes
Makes: 4 servings
Shelflife: Best fresh (1 month on freezing.)
Ingredients:
2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil
2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil
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