BAIGAN BHARTHA(EGG PLANT MASALA)
A north Indian recipe. This
is one of the best methods of cooking eggplant, in India.
Egg plant - 500 gm.
Onions (sliced) - 55 gm.
Fresh coriander - 12 gm.(chopped)
Cumin powder - 5 gm.
Chili powder - 2.5 gm.
Tomato (chopped fine) - 80 gm.
Coriander powder - 5 gm.
Spring onions - 3 nos.
Garam-masala powder - 2.5 gm.
Oil - 30 ml.
Salt to taste
Roast eggplants over gas flame or hot coals until the skin is thoroughly blackened all over, and the eggplant is soft to the touch. Allow to cool and remove skin under running cold water. Mash eggplant. Heat oil in a pan and fry the onion till lightly browned. Add cumin, Coriander and chili powder and stir for 2 mins. Add tomatoes, egg plant, fresh coriander, spring onion and salt. Cover and cook on low heat, until liquid evaporates and the dish reaches the consistency of a thick puree. Add garam-masala and allow to simmer uncovered for 2 mins. Serve hot with chapattis, parathas or rice.
Time taken -- 30
mins.
Serves -- 4.
