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Monday, April 26, 2010

Baingan Bharta


1 Aubergine/Eggplant
1 Yellow onion (chopped)
2 Tomatoes (chopped)
5 small green chillies (chopped)
4 garlic pods
1 piece ginger
1tsp Cumin seeds
1 1/2tsp Coriander powder
3/4tsp Cumin powder
1/2tsp Chilli powder
1/4tsp Turmeric powder
How to:
  • Coat the eggplant with oil and bake at 500 degrees for 20 mins.
  • Peel the skin and give it a rough chop to form chunks of eggplant.
  • Crush the garlic and ginger together and keep it aside.
  • In a skillet, heat oil, add cumin seeds and crushed ginger-garlic and saute for a min.
  • Now add onions along with salt and saute until tender. Do not brown them.
  • Add green chillies, saute for a min and add turmeric powder.
  • Then add tomatoes and cook for 2 mins at a reduced flame with lid closed.
  • Add coriander powder, cumin powder and chilli powder and cook till tomatoes are completely mashed.
  • Now mix the eggplant chunks to the masala, mix well and cook for 3 more mins.
  • Sprinkle water if the masala dries out and check salt for taste.
  • Switch off and garnish with cilantro.
Serve hot with dosa/idly/chapathi/steamed rice.

Sending this dish to the event 'Dish Name Starts with: B' hosted by Akila.

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