Baingan Da Bhurtha

Recipe Ingredients

2		Brinjals large - seedless, healthy
2		Onions finely chopped
1		Tomato finely chopped
1 teaspoon	5ml	Garlic grated
1 teaspoon	5ml	Ginger grated
2		Red chillies dried crushed
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Red chilli powder
1 teaspoon	5ml	Dhania powder
1/2 teaspoon	2.5ml	Turmeric powder
1/2 teaspoon	2.5ml	Cinnamon-clove powder - (refer)
1/2 teaspoon	2.5ml	Punjabi garam masala powder - (refer)
		Salt to taste
2 teaspoons	10ml	Lemon juice
2 teaspoons	10ml	Ghee
2 tablespoons	30ml	Oil

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.

Source:
Indian Regional Cooking by Sumana Ray

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