Ages ago when we were children growing up in an India when cable television and cartoon network were not so prolific and Doordarshan channel was our only source of entertainment there was a children's program called "Baingan Raja" where the eggplant being the king's favourite veggie was elected as the king of the vegetable kingdom. I have much forgotten the story but what lingers on in my memory is that how as a child I could not relate to Eggplant being the king of any kingdom as it along with bitter gourd was one of the least of my favorites. Now the roles are reversed and if not baingan then karela surely should be treated as a king of vegetables ;). My hubby is already grinding his teeth ...grr...he dislikes both these veggies, but this is my blog and sometimes it is about my favorites. So yes today I am going to share one of my favorite eggplant recipe and one that is common to western as well as northern parts of India and is known by various names - Baingan Bharta, Ringan No Oro which translates in English as Smoked Eggplant with Onions, Tomatoes and Fresh Garlic.
Ingredients
1 Big Eggplant
1 Big Red Onion, finely chopped
1 Bunch Scallions / Spring Onions, white and green parts separated and finely chopped
2 Tomatoes, finely chopped
2 Tbsp Green Chilli, Ginger and Fresh Green Garlic paste
1/2 Cup Green Peas boiled, if using frozen thawed and microwaved for 3-4 mins
1/8 tsp Hing / Asafoetida
1/4 tsp Mustard Seeds
1 tsp Amchur Powder
1 tsp Garam Masala Powder
1-2 tsp Corriander Powder
1-2 tsp Red Chilli Powder * Adjust to taste
1/4 tsp Turmeric
Salt to taste
1 Tbsp Oil
1 Sprig Curry Leaves
Method
1. Wash and wipe the eggplant. Now coat it with some oil, place it in a baking tray and broil till the skin turns black and starts to peel. Time to remove the eggplant from the oven and switch of the oven. I prefer doing this on a gas flame but since I have an electric stove I have to use the oven.
2. Place an inverted baking tray, remove the eggplant with tongs and place it on this. Now place a baking tray on top of the eggplant and press it down with some heavy weight object. This will remove the juices from the eggplant. As per traditional Indian cuisine, the juices of the eggplant are supposed to be heat intensive and by removing the juices and seeds the supposed heat is removed from the eggplant. Peel the eggplant and separate the pulp.
3. In a heavy bottomed pan, add a Tbsp of oil, let it heat then add mustard seeds, hing and curry leaves. Now add the onions and white part of spring onion saute till they change color to pinkish brown, Now add the pounded green chilli, ginger and garlic paste, saute for a couple of minutes before adding the eggplant pulp. Saute for additional 3-4 minutes till nicely mixed.
4. Add all the spices and then add tomatoes. Allow to cook till tomatoes are cooked through and the whole looks like a homogenous mass.
5. Now add green peas and cook for additional 3-4 minutes. By now the bharta should start leaving the sides of the kadhai. Garnish with the green parts of spring onions. Optionally add a little lemon juice and serve with Bajri No Rotlo or phulkas.
Ingredients
1 Big Eggplant
1 Big Red Onion, finely chopped
1 Bunch Scallions / Spring Onions, white and green parts separated and finely chopped
2 Tomatoes, finely chopped
2 Tbsp Green Chilli, Ginger and Fresh Green Garlic paste
1/2 Cup Green Peas boiled, if using frozen thawed and microwaved for 3-4 mins
1/8 tsp Hing / Asafoetida
1/4 tsp Mustard Seeds
1 tsp Amchur Powder
1 tsp Garam Masala Powder
1-2 tsp Corriander Powder
1-2 tsp Red Chilli Powder * Adjust to taste
1/4 tsp Turmeric
Salt to taste
1 Tbsp Oil
1 Sprig Curry Leaves
Method
1. Wash and wipe the eggplant. Now coat it with some oil, place it in a baking tray and broil till the skin turns black and starts to peel. Time to remove the eggplant from the oven and switch of the oven. I prefer doing this on a gas flame but since I have an electric stove I have to use the oven.
2. Place an inverted baking tray, remove the eggplant with tongs and place it on this. Now place a baking tray on top of the eggplant and press it down with some heavy weight object. This will remove the juices from the eggplant. As per traditional Indian cuisine, the juices of the eggplant are supposed to be heat intensive and by removing the juices and seeds the supposed heat is removed from the eggplant. Peel the eggplant and separate the pulp.
3. In a heavy bottomed pan, add a Tbsp of oil, let it heat then add mustard seeds, hing and curry leaves. Now add the onions and white part of spring onion saute till they change color to pinkish brown, Now add the pounded green chilli, ginger and garlic paste, saute for a couple of minutes before adding the eggplant pulp. Saute for additional 3-4 minutes till nicely mixed.
4. Add all the spices and then add tomatoes. Allow to cook till tomatoes are cooked through and the whole looks like a homogenous mass.
5. Now add green peas and cook for additional 3-4 minutes. By now the bharta should start leaving the sides of the kadhai. Garnish with the green parts of spring onions. Optionally add a little lemon juice and serve with Bajri No Rotlo or phulkas.
Gracias por dejarnos recetas asi de ricas un besote y feliz año
ReplyDeletethanks ya infonya !!!
ReplyDeletewww.bisnistiket.co.id