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Wednesday, 26 February 2014

Bhaigan ka Bartha


This is a dish using Smoked eggplant  mashed and cooked with masala,  onion and  tomatoes.  This is a   good side dish with Rotis.  I got this recipe from a TV show with a slight variation from my side by adding sweet corn.  I just love the smoky flavour of bhaigan.
Eggplant (bhaigan)                                  1 large size
Onion chopped                                        1
Ginger chopped                                       1 tsp
Garlic   chopped                                      2 tsp
Red chilli powder                                    2 tsp
Turmeric powder                                    ¼ tsp
Coriander powder                                   1 tsp
Jeera powder                                           ½ tsp
Green chilly chopped                              1 or 2
Jeera                                                           ½ tsp
Boiled sweet corn                                    ¼ cup (optional)
Tomatoes  chopped                                 2
Salt to taste
Coriander leaves chopped                      1 tbsp
Oil                                                                2 or 3 tsp
Method   
·         Apply  little  oil  on eggplant.
·         Keep this on gas in low flame for roasting,  in between turn it so all sides roast evenly.
·         After eggplant’s  skin turn black switch  off the gas and  keep this in a bowl and  cover with a  lid.   So we get smoky flavour  in  eggplants.  After 5 min  slowly remove outer skin of egg plants.  (we have  applied oil  on  eggplants so we can quickly remove skin out of it)
·         Mash the eggplant and keep aside.
·         Heat oil in kadai  put jeera when it splutters  add chopped ginger and garlic fry and till light brown,  then add green chilli and chopped onions fry till transparent.
·         Then add chilli powder, coriander powder, jeera powder, turmeric and salt and fry  for 2 to 3 min on low  flame then add chopped tomatoes fry till it gets mashed  then add boiled sweet corn and mashed eggplant  mix well  and cook for 5 min.
·         Garnish with chopped coriander leaves.
·         Serve hot with rotis.

 

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