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Surfindia » Recipe » North India Cuisine » Delhi » Baingan da Bhurtha

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» Nardeep Kaur

Baingan da Bhurtha

Ingredients Baingan ka Bhurtha

Baingan ka Bhurtha

2 :Brinjals (large, seedless, healthy)
3/4 cup: Onions (finely chopped)
1/2 cup: Tomato (finely chopped)
1 tsp: Garlic (grated)
1 tsp: Ginger (grated)
2 : Red chillies (dried crushed)
1 tsp: Cumin seeds
1 tsp: Red chilli powder
1 tsp: Dhania powder
1/2 tsp: Turmeric powder
1/2 tsp: Cinnamon-clove powder
1/2 tsp:Punjabi garam masala powder
Salt to taste
2 tsp: Lemon juice
2 tsp: Ghee
2 tsp: Oil

Method

Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
When skin blackens, hold under running water.
Skin will not blacken if microwaved. Therefore peel.
Gently scrub off skin. Mash brinjals to a puree.
Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
Add onions, all dry masalas, except red chilli powder, stirfry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
Simmer for five minutes. Take in serving bowl.
Just before serving, heat ghee in a small pan.
Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
Do not allow the chilli powder to burn.
Garnish with chopped coriander.
Serve hot with tandoori roti, paratha, etc.

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