My friend T had come from India to visit and she gave me this recipe for Baingan Bharta. At home, we would add garlic, tomatoes and peas to make the "masala" Bharta, but T made this with lots of ginger. The end result was absolutely yummy.
Ingredients
1 large eggplant
2 onions, finely chopped
2 tomatoes, diced
2" ginger, chopped fine/grated
1/2 cup chopped coriander leaves
1/4 tsp turmeric powder
1/2 tsp cayenne pepper (adjust acc. to taste)
Salt to taste
Oil
Roast the oven on the stove or in an oven. When it cools down, remove the skin, mash the pulp and keep aside.
Heat oil in a pan, add onions and cook till onions are golden brown. Add the grated/chopped ginger and cook for 2 minutes. Add the diced tomatoes and cook for 5 minutes. Add salt, cayenne pepper and cook till tomotoes become mushy and the spices are well mixed.
Add the roasted eggplant and cook for 10 minutes, stirring occasionally. Add the chopped coriander leaves, cook for a minute and serve hot with roti/paratha. Enjoy
Ingredients
1 large eggplant
2 onions, finely chopped
2 tomatoes, diced
2" ginger, chopped fine/grated
1/2 cup chopped coriander leaves
1/4 tsp turmeric powder
1/2 tsp cayenne pepper (adjust acc. to taste)
Salt to taste
Oil
Roast the oven on the stove or in an oven. When it cools down, remove the skin, mash the pulp and keep aside.
Heat oil in a pan, add onions and cook till onions are golden brown. Add the grated/chopped ginger and cook for 2 minutes. Add the diced tomatoes and cook for 5 minutes. Add salt, cayenne pepper and cook till tomotoes become mushy and the spices are well mixed.
Add the roasted eggplant and cook for 10 minutes, stirring occasionally. Add the chopped coriander leaves, cook for a minute and serve hot with roti/paratha. Enjoy
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