Baingan Bartha is a
dish that was introduced to me after marriage by my lovely sister, Sharon.
Mother of two wonderful children, she is a super cook and a super mom! I
remember when we were both growing up, both of us always were so uninterested
in cooking. Ma used to constantly call us both to the kitchen to watch her
cook, but we never wanted to learn then! She was always so worried what we
would do after marriage! :)
Anyway, getting back
to the recipe, this is a super easy recipe and quite different from the
original Bartha recipe.
With the weather so
gloomy and dull yesterday, I had no heart too cook anything too elaborate. And,
so I put together Baingan Bartha. The delicious colour and taste makes the
effort worthwhile. This is one of our favourites. Hope you enjoy it too.
Here is the recipe.
Ingredients
Eggplant (baingan) - 1
(big)
Big Onion - 2 to 3
Tomato - 2
Green chillies - 2 to
3 (as per spice tolerance)
Garlic - 5 to 6 cloves
Garam masala powder -
1 tsp
Pickle powder - 1 tsp
Red chilli powder - 1
tsp
Peanuts (powdered) - 3
to 4 tbsp
Cumin seeds/Jeera - a
pinch
Salt - to taste
Coriander leaves
Ghee
Method
Wash and pat dry the
eggplant and rub oil on it. Wrap with foil paper and bake for about 45 minutes
to 1 hour in a 200°celsius or a 400°F oven. Once the eggplant is cooked through
and is fork tender, take out the baking dish and immerse the roasted eggplant
in cold water. (this helps the skin to come off easily) When it has cooled,
peel off the skin and mash the eggplant well. Keep aside.
Heat oil in a wok and
splutter mustard and cumin seeds. Add garlic, green chillies and onions and
sauté till golden brown. Once onions have browned well, add all the powders and
sauté till raw smell goes away. Add tomatoes and sauté till oil floats. Then,
add the eggplant/baingan into it and mix well. Add peanut powder into it and
combine well till the eggplant/baingan is coated with the whole mixture.
Finally, add ghee and coriander leaves and mix well. Switch off the flame.
Source:
My loving sister, Sharon
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