Here's another recipe that i picked up from a Punju roomie of mine, a couple of years back. I was only familiar with the uncooked baingan bharta before she introduced me to this Punjabi variation and since then i have been hooked.Serves 4
Ingredients
2 baingans (American eggplants)
2 tomatoes (finely chopped)
1 big red onion (diced)
1/2 tsp cumin seeds
3 green chilies (diced)
1 tbsp ginger-garlic paste
1/3 tsp turmeric
1/3 tsp chili powder
1/2 tsp garam masala
2 tsp oil
salt to taste
1. Roast the eggplants till the outer skin is charred and you can see the oil drizzling out and the inside tender, brown and roasted. Let it cool and then peel the outer skin. Mash the eggplant so as to break lumps.
2. Heat oil and add some cumin seeds. When they crackle, add the green chilies and the onions.
3. Saute the onions and when they turn translucent, add the ginger-garlic paste and saute for another 3-5 minutes.
4. Add the tomatoes and cook till they are completely done and tender.
5. Add the spices and salt, saute and then add the mashed eggplant.
6. Cook for 5-10 minutes and serve garnished with coriander alongside parathas or rotis.
A classic punjabi dish,isn't it? Great entry:)
Asha,
I couldnt agree less. Its a classic, alrite.
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I am back to normal now.Surgery date is not fixed yet.When that happens, I will be off all the blogs for a week!:)
Asha,
thanks a lot. you are a real sweetheart.
I too had made baingan bartha for RCI but the pic of bartha is not so clear and good so just skipped it. you pic has come out nicely.
Sharmi,
thanks a lot. coming from you its a great compliment. but this was the only good pic that i got amongst 50 others....
classic punju dish and my fav one. and guess what, baingan barta is in my weekend menu:)
Sia,
Its a favorite of my hubby too since i started making it. We just finish it up in one go...
roasted baingan tastes so yum, isn't it :) me vel naslyas vangi saral microwave madhye shijavtey, tari bharta chan hoto, try kar kadhi :)
Richa,
nakki try kareen. i hate to spoil the stove when the oil trickles out. this seems like a clean and easy way.
HI, the recipe you have posted for baingan ka bharta is ultimate.....The suggestion I want to make is don't add haldi to it coz it give yellow color which spoil the rich red color attained by tomatoes.though it doesn't effect the taste..... AND if possible add 2 tablespoons of Desi Ghee after cooking...now bharta will taste heavenly...
Happy Cooking
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