Baingan Bharta Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 large: Purple eggplant, (skin
Texture should be firm),
1 medium: Onion, chopped
2: Tomatos, (preferably plum
Tomatos),
2: To 3 cloves garlic,
, (optional/or more acc. to
Taste),
1: To 2 tsp. any generic indian,
Masala powder,
1 tbsp: Lemon juice,
x Hot pepper, eg. jalepeno
Acc to taste,
x Salt,
x Cilantro, chopped for
Garnish,
x Cumin seeds 1tsp,
x Turmeric powder 1 t, opt
Directions:
Grill the eggplant (lightly oiled) on an open flame, turning it
around fhen skin is charred...skin should turn completely black.
(sometimes the eggplant might burst open and make a mess..) (if you
have an electric range, grill it on a hot skillet, at max heat)
peel, cool slightly. mash with a fork.
Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
garlic with turmeric added. Add half of chopped tomatos. Fry some
more! add mashed eggplant. Add salt and masala powder (spice powder)
and hot peppers. cook on low heat for about 5-7 mts. Let cool
slightly and then add lemon juice. Garnish with remaining chopped
tomatos and cilantro.
Do let me know if you are satisfied with the finished product
:).
i usually serve it with hot parathas or in a pinch, pita bread.
From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc
Digest V94 Issue #205, Sept. 23, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
around fhen skin is charred...skin should turn completely black.
(sometimes the eggplant might burst open and make a mess..) (if you
have an electric range, grill it on a hot skillet, at max heat)
peel, cool slightly. mash with a fork.
Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
garlic with turmeric added. Add half of chopped tomatos. Fry some
more! add mashed eggplant. Add salt and masala powder (spice powder)
and hot peppers. cook on low heat for about 5-7 mts. Let cool
slightly and then add lemon juice. Garnish with remaining chopped
tomatos and cilantro.
Do let me know if you are satisfied with the finished product
:).
i usually serve it with hot parathas or in a pinch, pita bread.
From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc
Digest V94 Issue #205, Sept. 23, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp