Baingan Ka Bhartha
Another post on Baingan or eggplant..well i am on a roll aren’t I ??? two posts on brinjals in such a short gap…. well this one is very different from the brinjal sabzi i had posted earlier…The brinjal used in this recipe are not the small ones that i have used in bharva baingan…this recipe calls for the bigger brinjal available in the market…
Big brinjal / Eggplant: 1 nos
Tomatoes: nicely chopped: med: 3 nos
Onions: finely chopped: 2 nos
Ginger-garlic paste: 2 tsp
Dhania / corriander powder : 2 tsp
Jeera / cumin powder: 1 tsp
Chilli powder: according to taste
Turmeric powder: 1 tsp
salt: according to taste
Chopped coriander leaves: for garnish
Oil for coating the brinjal before roasting: little
Oil for the sabzi: 2 – 3 tbsp
1. Apply little oil on the surface of the washed brinjal and roast it equally on all sides… (spots seen on the stove…juices that drip from brinjal while you roasted it 🙂 )
5. Once this is done, heat oil in a kadai.
6. Once oil is heated (not to smoking point), add the onion, ginger-garlic paste and saute till the onions are pink in colour and the garlic loses its raw smell.
7. Now add the finely chopped tomatoes, turmeric powder and cook till oil starts leaving the sides of the kadai.
8. On a medium flame, to the above mixture…add the salt and the other masala powder mentioned above and cook for a few seconds.
9. Once this is done, add the chopped brinjal and mix well.
10. Add about 1/2 glass of water, mix well and cook with lid closed for about 5 mins.
11. Once the sabzi is cooked, garnish with finely chopped coriander leaves and serve hot with rotis / bread or rice
12. Some people also like to add juice of 1/2 a lemon to this sabzi before serving…