Total Pageviews

Sunday, 20 July 2014

bhaigan bharta


Published on 

indian side dish recipe source :rak's kitchen

indian side dish

 recipe source :rak's kitchen

Aubergine/ eggplant/brinjal/baigan/vazuthanengha(violet coloured )- 1 Onion/savala/pyaaz- 2
Ginger garlic paste- 2 tslp
Red chilli powder/mulagu podi-2 tsp
Garam masala powder- 1 & 1/2 tsp
Turmeric powder/manjal podi -1/4 tsp 
chhopped coriander leaves/cilantro/malli ella-2 tblsp
 Salt As needed
To temper: Oil -2 tblsp Jeerakam/Cumin/Jeera-1 tsp
1.Wash, remove the stalk of the aubergine by cutting that part. Pat dry with a clean kitchen towel, apply oil all over the aubergine and cook it over medium to low direct flame. I used my PUTTU CHECKER metal stick for this to hold it. 

2..Turn it while cooking. so that all sides are evenly cooked. 

3.once it cools start peeling of the skin. It comes out very easily if its cooked properly. 

4.cut it roughly by placing it on your cutting board and grind it in a mixer. Smooth or rough its according to your wish.
5.Heat a kadai with oil and temper with jeera.
6.Add finely chopped onion, fry till transparent.
7.Add ginger garlic paste and fry for a minute.
8.Add finely chopped tomatoes(you should add plenty of it), salt, 1/2 tsp of garam masala, red chilli powder and turmeric. Fry till it becomes mushy.
9.Add the ground aubergine and 3/4 cup to 1 cup water and mix well. Let it boil in low flame for 5 minutes. Stir in between for even cooking.
10.Lastly heat 2 tsp of oil, switch off the flame, add garam masala immediately and stir it. Pour it to the gravy and mix well.
11.Add coriander leaves squeeze some lemon juice over it and mix well.

12.Enjoy :) Indian Matrimonials

No comments:

Post a Comment