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Baingan Da Bhurtha

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people
Cooking Time: 25 minutes

Recipe Ingredients

2   Brinjals large - seedless, healthy
2   Onions finely chopped
1   Tomato finely chopped
1 teaspoon 5mlGarlic grated
1 teaspoon 5mlGinger grated
2   Red chillies dried crushed
1 teaspoon 5mlCumin seeds
1 teaspoon 5mlRed chilli powder
1 teaspoon 5mlDhania powder
1/2 teaspoon 2.5mlTurmeric powder
1/2 teaspoon 2.5mlCinnamon-clove powder - (refer)
1/2 teaspoon 2.5mlPunjabi garam masala powder - (refer)
  Salt to taste
2 teaspoons 10mlLemon juice
2 teaspoons 10mlGhee
2 tablespoons 30mlOil

Recipe Instructions

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.

Indian Regional Cooking by Sumana Ray


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