Baingan ka bharta

lets get going with the following

A nice and rounded brinjal, about two to three small onions and three tomatoes, half a cup peas , one inch ginger grated and one teaspoon kashmiri chilli powder, half a teaspoon corinander powder and salt to taste.

lets roast the brinjal on the gas

turn it around and scorch it on all the sides till the skin turns black but take care not to let it crack.

when all the sides are blackened and roasted , hold the brinjal from the stalk and put it under a running tap and gently remove the skin. your brinjal would look like this one.

place it on a plate and keep the plate a little tilted so that all water drains off. Keep it for about ten miutes and discard the water which drains off. Mash it with a fork or chop it coarsely however it suits you, I dont make it into a mishy mashy thing.

take pure ghee in a heavy bottomed pan and add the finely chopped onions and stir till they turn pink.

add the coriander and red chilli powder, stir a while and add the grated ginger and the peas, stir without covering till the peas are just semi cooked.

add finely chopped tomatoes and cook till the tomatoes are completely cooked and leave oil on the sides.

add the mashed brinjal and salt to taste, stir fry for a minute till well blended.

sprinkle half a teaspoon of garam masala and garnish with coriander leaves.

brinjal· peas· sabzeez and side dishes· stir fry

Baingan ka bharta

lets get going with the following

A nice and rounded brinjal, about two to three small onions and three tomatoes, half a cup peas , one inch ginger grated and one teaspoon kashmiri chilli powder, half a teaspoon corinander powder and salt to taste.

lets roast the brinjal on the gas

turn it around and scorch it on all the sides till the skin turns black but take care not to let it crack.

when all the sides are blackened and roasted , hold the brinjal from the stalk and put it under a running tap and gently remove the skin. your brinjal would look like this one.

place it on a plate and keep the plate a little tilted so that all water drains off. Keep it for about ten miutes and discard the water which drains off. Mash it with a fork or chop it coarsely however it suits you, I dont make it into a mishy mashy thing.

take pure ghee in a heavy bottomed pan and add the finely chopped onions and stir till they turn pink.

add the coriander and red chilli powder, stir a while and add the grated ginger and the peas, stir without covering till the peas are just semi cooked.

add finely chopped tomatoes and cook till the tomatoes are completely cooked and leave oil on the sides.

add the mashed brinjal and salt to taste, stir fry for a minute till well blended.

sprinkle half a teaspoon of garam masala and garnish with coriander leaves.

Acharee baingan

An all time favourite and quick to make , this version of small brinjals can be served as a main dish when you have guests over for dinner or lunch.

Ingredients:

1.           10 to 12 small brinjals washed and patted dry

2.           ½ teaspoon turmeric powder

3.            1 teaspoon coriander powder

4.            ½ teaspoon to 1 teaspoon chat masala ( depends on how chatpata you want to make it)

5.            ½ teaspoon  garam masala

6.            ¾ teaspoon Kashmiri red chilli powder

7.            1 level teaspoon salt

8.            Half of ¼ th cup mustard oil

Method:

1.           Bring the mustard oil to smoking point and then turn the gas off and let the oil come to room temperature.

2.           Mix all the dry masalas .

3.           Slit the brinjals cross vise and rub in the masala using your index finger to rub the masala into the brinjals.

4.           The masala should get used up for about 10 to 12 small brinjals.

5.           Warm the oil and place the brinjals in to the oil and toss them once.

6.          Cover and let cook in the oil without adding any water, tossing in between to let them cook evenly.

7.          The brinjals will be done if when the skin shrivels a little but is soft at the same time.

8.           The brinjals can be kept in a microwave safe bowl and reheated just before serving.

brinjal· sabzeez and side dishes· stir fry

Acharee baingan

An all time favourite and quick to make , this version of small brinjals can be served as a main dish when you have guests over for dinner or lunch.

Ingredients:

1.           10 to 12 small brinjals washed and patted dry

2.           ½ teaspoon turmeric powder

3.            1 teaspoon coriander powder

4.            ½ teaspoon to 1 teaspoon chat masala ( depends on how chatpata you want to make it)

5.            ½ teaspoon  garam masala

6.            ¾ teaspoon Kashmiri red chilli powder

7.            1 level teaspoon salt

8.            Half of ¼ th cup mustard oil

Method:

1.           Bring the mustard oil to smoking point and then turn the gas off and let the oil come to room temperature.

2.           Mix all the dry masalas .

3.           Slit the brinjals cross vise and rub in the masala using your index finger to rub the masala into the brinjals.

4.           The masala should get used up for about 10 to 12 small brinjals.

5.           Warm the oil and place the brinjals in to the oil and toss them once.

6.          Cover and let cook in the oil without adding any water, tossing in between to let them cook evenly.

7.          The brinjals will be done if when the skin shrivels a little but is soft at the same time.

8.           The brinjals can be kept in a microwave safe bowl and reheated just before serving.