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Wednesday, 12 December 2012

Baingan Bharta


This is a Punjabi dish made with Baingan/Eggplant. It is smooth in texture with a smokey flavour. To give some crunchiness to the dish i added fried capsicum in it.

Baingan can be roasted or cooked in microwave oven. If it is roasted, the dish gets a smokey flavour. So if you like the smokey flavour, roast it on a stove.



Baingan Bharta



Ingredients

1 Baingan/Brinjal/Eggplant (large)
2 Tomatoes (medium sized)
1 inch Ginger piece
2 Green chilli
1 medium sized Capsicum (finely chopped)
1 tsp Cumin seed
1 pinch Asafoetida
1/2 tsp Red chilli powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Garam masala
3 tbsp Oil
Salt to taste
Coriander leaves for garnish



Method

  • Wash, dry and prick the Baingan/Eggplant all over using a fork.
  • Cook it in a microwave oven - micro mode - power High for 7 to 8 minutes or till it is soft and cooked.
  • Peel the skin from the cooked eggplant. Cut it into small pieces. Keep this aside.
  • In a mixer, blend tomatoes, ginger and green chilli into a smooth paste. Keep this aside.
  • Heat oil in a non stick pan and fry the chopped capsicum for some time. Take it off from oil and keep aside.
  • In the same oil, add asafoetida and cumin seeds. Let it cook for a second.
  • Now add the blended tomato mixture into it. Stir well. Let it cook for some time.
  • Add the coriander powder, red chilli powder and turmeric powder. Mix well.
  • Let it cook, till it reduces to half the quantity or oil leaves the masala.
  • Now add the cooked baingan/eggplant. Add salt and mix well.
  • Let it cook for sometime. Mix and mash the eggplants in between using the spoon.
  • When it gets a smooth paste like texture and the baingan is thoroughly cooked, add the fried capsicum and garam masala. Mix well.
  • Turn off the heat and add coriander leaves.
  • Serve it hot with roti or naan.











Thanks for visiting
Happy Cooking!!

3 comments:

  1. wow i love eggplant chutney, this is a new version look superb

    ReplyDelete
  2. Thanks Beena and Priya for your comments...

    ReplyDelete