Monday, January 26, 2009

Baingan Ka Bartha

Brinjal (Baingan) - 1
Onions - 2
tomatoes -2
red chilli powder -1 tsp
green chillies - 2
ginger garlic paste - 2 tsp
clove - 1
cinnamon - 1"
curry leaves - 5 - 6
salt to taste
oil - 4 -5 tsp

- apply oil on the brinjal and place them on the direct heat for few minutes
- toss and turn the brinjal over to make sure all the sides are roasted equally
- the brinjal skin should get burned and should be easy to peel
- remove from fire and keep it aside
- when the brinjal is at room temperature, peel the skin and cut them into fine cubes or something resembling minced vegetable
- chop the onions, tomatoes and the green chillies finely
- add oil in the pan
- add the cloves and the cinnamon when the oil is hot
- add the onions and fry until they are transparent
- add the tomatoes, green chillies and ginger garlic paste
- fry until the raw smell vanishes
- add the curry leaves and then add salt
- now add the chilli powder and add the brinjal
- fry well for 4 - 5 mins
- add water and close the pan with a lid
- when the water completely evaporates remove them from fire.
- serve them with either rice/chappathi/roti.

This is for the EVENT:

Viki's Kitchen

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