Welcome to my World of vegetarian cooking where dishes are made simple innovative & delicious for our home standards & can be made at home. Well more to say about my site it is like guides for vegetarian cooking where in people nowadays turn to vegetarian due to various reasons but the most common thing is that it is quiet natural & good for health. In other words would like to put up vegetarian cooking in this way.
Wednesday, December 3, 2008
BAINGAN BARTHA- PUNJABI EGGPLANT RECIPE
Aubergine - 1 large piece
red onion - 1 ea (finely chopped)
Tomatoes - 2 ea (finely chopped)
Ginger/garlic paste - 2 tsp
Chilli powder - 1 tbsp
Corinader powder - 1 tbsp
Cumin powder - 1 tsp
Turmeric powder - 1 pinch
Garam masala - 1 tsp
Seasoning - to taste
Coriander leaves - 1/2 bunch
Olive oil - 5 tbsp
Cut the whole aubergine to half & bake it with seaoning & olive oil. Bake it until soft & scrap the inner flesh leaving the skin behind. or Prick the eggplant & roast them over open flame until soft & peel the skin & mash it gently.
Heat oil in a pan & add in the chopped onions. sweat the onions until golden brown & add in the ginger/garlic paste & allow it to cook well.
Add in the tomatoes & all the masalas & cook it well. Allow it to cook until the water extracts from the gravy & becomes dry & also until the raw flavour extracts from the gravy.
Add in the chopped flesh of the aubergine & mix well. Check the seasoning & mix well.
Finish with coriander leaves & Serve hot with rice or any kinda bread.