Indian recipes

Baingan Da Bhurtha

Course : Indian
Serves: 1

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Ingredients:

2 large brinjals large -- seedless, healthy

2 medium Onions finely chopped

1 medium tomato finely chopped

1 teaspoon garlic grated

1 teaspoon ginger grated

2 medium red chillies dried crushed

1 teaspoon cumin seeds

1 teaspoon red chilli powder

1 teaspoon dhania powder

1/2 teaspoon turmeric powder

1/2 teaspoon cinnamon-clove powder -- (refer)

1/2 teaspoon punjabi garam masala powder -- (refer)

1 teaspoon salt to taste

2 teaspoons lemon juice

2 teaspoons ghee

2 tablespoons oil

Preparation / Directions:

Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes). When skin blackens, hold under running water. Skin will not blacken if microwaved. Therefore peel. Gently scrub off skin. Mash brinjals to a puree. Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute. Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving bowl. Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilli powder, and pour immediately over bhartha. Do not allow the chilli powder to burn. Garnish with chopped coriander. Serve hot with tandoori roti, paratha, etc. Making time: 25 minutes Makes: 4 servings Shelflife: Best fresh (1 month on freezing.)

Baingan Da Bhurtha

Ingredients:

Preparation / Directions:

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