Baingan Bharta

October 20, 2018





Ingredients:


  • Eggplant large                                 : 1
  • Onion                                              : 1 medium
  • Tomatoes                                        : 2 medium sized
  • Garlic cloves                                  : 4 nos
  • Green chilli                                    : 1 no
  • Red chilli pdr                                 : 1/2 tsp
  • Oil                                                  : 2 tbsp
  • Salt as required                              
  • Coriander leves chopped               :1 tsp

Method:


  • Chop onion, green chilli and tomatoes finely and keep aside.
  • Wash the eggplant and wipe with a kitchen towel. Make small slits on it. Insert the garlic cloves in it. Apply little oil over the eggplant. 
  • Roast the eggplant over open flame. Turn it every 2 minutes so that it will cook evenly.
  • Check the eggplant by inserting a knife, if it is done the knife will slid smoothly inside.
  • Let it cool, remove the garlic, then peel the skin of the eggplant  and mash it well.
  • Chop  the garlic and onion finely.
  • Heat oil in pan, add the chopped onion and garlic, saute it, no need to brown the onion.
  • Add chopped green chilli and chopped tomatoes and mix well. Let it be mushy and the oil starts separating.
  • Now add chilli pdr  mix well and add the mashed eggplant to this. Stir it and cook for 3 minutes . 
  • Transfer to a serving bowl and garnish with a green chilli and chopped coriander leaves. Serve with rotis or jeera rice or parathas!!

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Pot logo by Sma-Rtez , used under the Creative Commons license