Last week, one sleepless night,my thoughts were wondering with so many things.
I just couldnt calm myself and put myself to sleep.So I started browsing something or the other in my ipod touch.
The day before, I had been to safeway,and purchased an eggplant(the big one as shown).
I wanted to make something out of it.Suddenly,I was looking at this site,VahreVah.com and Vah Chef was preparing BAINGAN BARTHA.
I wanted to try it out, but my version.
But I took his advice of cooking the Baingan in my convetional oven.
So lets get started right away.. As I always call it my way, WE DO WITH WHAT WE HAVE IN THE KITCHEN!!
INGREDIENTS
1/2 tsp asafoetida
to taste coriander leaves
1 big eggplant
1 tsp garam masala powder
4 small garlic cloves
1 piece ginger
4-5 number green chilies
2 tsp mustard seeds,
1 tbsp oil
2 number onions
to taste salt
1 small tomato
1 tsp turmeric powdr
to taste coriander leaves
1 big eggplant
1 tsp garam masala powder
4 small garlic cloves
1 piece ginger
4-5 number green chilies
2 tsp mustard seeds,
1 tbsp oil
2 number onions
to taste salt
1 small tomato
1 tsp turmeric powdr
DIRECTIONS
1. Rub some oil to the surface of the eggplant and roast eggplant over direct flame flipping the sides a couple of times for even roasting.
Roasting can be done in a conventional oven or a toaster oven at 475deg.F for around 45 minutes.(Do not use microwave). DO NOT FORGET TO SLIT WITH KNIFE(SLIGHT CARVINGS) BEFORE PLACING IN THE OVEN AS BAINGAN MIGHT POP WITH SLITTING!!
2. After half an hour, or when the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft. Remove eggplant from the fire.
3. Peel the skin off and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder.
4. Chop chilies, onions and tomatoes. Crush garlic cloves. Also grate ginger.
5. Heat oil in a pan. When the oil is enough hot, add mustard seeds.
2. After half an hour, or when the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft. Remove eggplant from the fire.
3. Peel the skin off and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder.
4. Chop chilies, onions and tomatoes. Crush garlic cloves. Also grate ginger.
5. Heat oil in a pan. When the oil is enough hot, add mustard seeds.
As they splutter, add asafoetida and turmeric powder. Add chilies, onions and fry till onions are translucent. Add tomatoes and again fry till the oil separates from the mixture. Now add mashed eggplant and give it a good stir.
It turned out to be awesome with chapathis. Try it out friends!! Don't forget to post your views about the dish!!
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