Oct 7, 2010

Baingan Bartha

Baingan Bartha

Serves: 2


1 big size purple brinjal / baingan (if big brinjals are not available, use 3 medium sized ones)
1 tablespoon cooking oil
1 onion, finely chopped
6 cloves garlic, finely chopped and crushed
1/2 - inch piece ginger, finely chopped and crushed
3/4 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric powder
1 tomato, finely chopped
3/4 teaspoon salt ( or to taste )
1 teaspoon chopped coriander leaves


Wash and clean brinjals. Wipe with a kitchen towel and apply little oil all over its surface.

Insert steel skewer rod into brinjals and roast in gas flame on low heat, till the skin turns brown and wrinkles appear on surface. Keep turning the brinjal so as to prevent it from burning. Once done, allow it to cool for 15 minutes and remove the skin carefully. Mash the pulp well and keep aside.

In a frying pan / kadai, heat oil. Add finely chopped onions and fry till golden brown color.

Add crushed ginger and garlic. Saute on a low heat for 3 - 4 minutes till raw smell goes.

Add Kashmiri red chilli powder and turmeric powder. Saute for another 3 - 4 minutes.

Add finely chopped tomatoes, mashed brinjals and salt to taste. Do not add water. Cover with a lid and cook on a low heat for 15 minutes or till the brinjal mixture thickens. Stir occasionally.

Sprinkle chopped coriander leaves and serve as a side dish with Indian breads of your choice / Puri / Pulao.


Rookie Qookie said...

Woww!! No wonder they say gr8 minds think alike :o
I just made this 2 days ago :D

Priya said...

Delicious and yummy baingan bartha..