Monday, December 19, 2011

Baingan bartha

                       Eggplant: 1 lb approx
                       Onion(medium): 1 chopped
                       Tomato(medium): 2 chopped
                       Peas:  1/2 cup
                       Garlic:  3-4 cloves lightly crushed
                       Ginger: 1 tspn grated
                       Coriander Powder: 1 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin Powder: 1/2 tspn
                       Chilli Powder:  1/4 tspn or according to taste
                       Garam masala: 1/4 tspn
                       Turmeric Powder: 1/4 tspn
                       Oil: 2 tbspn
                       Asafoetida(hing): Pinch
                       Salt to taste
                       Coriander leaves to garnish

                 1. Preheat the oven to 400 degrees, rub a little oil on eggplant and bake it for about 45 mins, turning the sides every 15 mins.
                  2. Allow it to cool and peel off the skin. Chop the eggplant into small pieces and keep it aside.
                  3. Heat oil in a pan on medium heat. Add asafoetida, onion, peas, curry leaves, salt and turmeric powder.  Give it a good stir and let it cook till onions turns translucent.
                   4. Add ginger and crushed garlic and cook for 2-3 mins.
                   5. Now add chopped tomatoes and cook till the oil separates from the mixture.
                    6. Add coriander powder, amchoor powder, cumin powder, chilli powder and garam masala. Mix well.
                    7. Now add chopped eggplant pieces and cook on medium heat.
                    8. Garnish with coriander leaves.
                    9. Serve with Roti, Chapathi, Parathas or Naan.

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