Baingan Bartha is one of my favorites in veg platter J
As a child I was so curious looking at these jumbo-sized EggPlants.
Shiny, glowing, and the beautiful color of Eggplants entice me a lot.
I first tasted this in a Punjabi dhaba. I fell in love with it instantly. Ever since I almost prepare twice in a month.
The best part of this recipe is ; Baingan is cooked directly over the flame. And its lot fun performing the process.
My first ever experiment was on my family J We had an unplanned get-together; and I’ve happily experimented this on them, while my co-sister helped me by making rotis(she is my teacher and helped me learn rotis ). I do miss her round –small rotis and she is very adept in making them. Anyways; coming back to the recipe; my cousins all liked it a lot .
Ingredients:
Eggplant
Green Chillies-Sliced
Onion-Sliced
Jeera
Ginger Garlic paste
Clove
Salt to taste
Red Chili powder
Garam Masala Powder
Tomatoes – Finely chopped
Coriander-Finely chopped
Method Of Preparation:
1. Wash the Eggplant properly
2. Brush some oil on its surface
3. Pierce the Eggplant with a fork
4. Cook the Eggplant directly over the flame
5. Roast it over the flame; till the Eggplant is soft and a bit mushy.
6. If you have a microwave-Microwave High for around 12 Minutes
7. Take the roasted EggPlan and run cold water on it
8. When this is safe enough to touch; peel off the skin
9. Cut the Eggplant into small pieces .
10. Take a Kadai/wok.
11. Put some oil+ghee in it
12. Add Jeera, Green Chillies
13. Now add the sliced onions
14. When onions turn translucent and pink; add ginger garlic paste, turmeric.
15. Add the finely chopped coriander.
16. Adding coriander at this point of time ; brings in a aroma and flavor to the curry
17. Add finely chopped tomatoes
18. Add salt, red chilly powder and a a pinch of garam masala powder, coriander powder
19. Cover the wok with a lid
20. Wait till the tomatoes turn soft and juicy
21. Now add the Eggplant pulp and mix well
22. Leave it like that on sim/slow flame for about 10 mins
23. Before you switch off drop in a scoop of butter and garnish with Coriander.
24. Serve with hot rotis
